Beef artichoke stew

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Clean and peel carrots and parsnips. Cut carrots lengthwise in half and crosswise into slices. Cut parsnips into cubes. Peel shallots and cut into rings. Clean, peel and core the pumpkin.

2. 2

   Cut the pumpkin flesh into large cubes. Wash the flesh, dab dry and cut into large cubes. Heat oil in a roasting pan. Fry the meat in it while turning. Dust with flour and mix.

3. 3

   Add carrots, parsnips, pumpkin and shallots and braise for 4-5 minutes while turning. Season with salt and pepper. Add tomato paste and roast for 3-4 minutes while stirring. Add wine and stock, bring to the boil, cover and simmer at low heat for about 2 hours.

4. 4

   Drain the artichokes and black beans in a sieve, drain and add to the stew. Simmer for another 1 1/2 hours. In the meantime, peel and wash the sweet potatoes and cook in boiling salted water for about 30 minutes.

5. 5

   Wash sage, shake dry, pluck leaves, chop finely and add to the stew. Drain the potatoes. Press the potatoes into a bowl with a potato ricer. Stir in butter and season with salt, pepper and nutmeg.

6. 6

   Season stew with salt and pepper.

Nutrition Facts

KCAL
830 kcal

CARBS
76 g

FATS
37 g

PROTEINS
37 g