Smokeys Beef Ragout with Artichokes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 13 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, diced
- 400 g onion (s), cut into strips
- 2 glasses artichoke hearts, pickled, (approx. 50g each)
- 4 cloves garlic, finely chopped
- 3 sprigs thyme, chopped
- 12 tomato (s), dried, pickled
- 750 ml red wine, drier
- 2 tablespoons oil
- 3 tablespoon flour
- 2 bay leaves
- 1 tablespoon honey, acacia
- 2 tablespoon balsamic vinegar
- 1 pinch (s) allspice
- Pepper, from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Put the garlic, thyme and tomatoes in a large bowl with the wine. Fold in the meat and cover and leave to stand in the refrigerator overnight.
- Remove the meat from the marinade and dry it well. Fry vigorously in hot oil, add onions and fry with them. Dust with flour and deglaze with the marinade. Bring everything to the boil, add the bay leaves and cover and simmer on a low heat for approx. 60 - 70 minutes. Stir every now and then.
- In the meantime, drain the artichoke hearts, dry them and cut them in half. Cut the tomatoes into strips. When the meat is done, season the sauce with pepper, salt and allspice to taste. Stir in the balsamic vinegar and honey. Finally add the tomatoes and artichokes and just let them warm up.
- I like mashed potatoes or ribbon noodles with it.
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