Ok... so I am standing looking at this package of stew meat... very lean trimmed beef stew meat... although you could make it with chicken, turkey, pork or bison or buffaloe... or even ostrich meat... but it is best with one of the red meats... I am looking at it and thinking I don't really want to make stew... and I don't have all the veggies I like in stew... In fact, I hardly have any veggies... an onion... a nice Mayan sweet onion a bit on the large size, half a head of garlic... and a frozen bag of quartered baby artichoke... hmmmm a can of diced tomatoes... Perfect... Beef and Artichoke Soup....
Trim the visible fat from the meat. I used about three pounds of beef chunks for a really meaty soup.
Then brown the onions and meat... really well in a little olive oil... sprinkle on a small amount of salt and pepper or use a bit of grill seasoning.. it has lots of good spices and goes well with beef... brown all sides of the beef very well.... Then add three cloves of thinly sliced garlic.
Add a cup of red wine... Merlot works really well and de-glaze the pan with it.. scrape up all the fond... those yummy little brown bits... and stir them into the wine.
Add a quart of chicken stock and the can of diced tomatoes with their juice and bring to a low boil and stir.
Lower the heat, cover the pot and simmer until the meat is tender... this will take somewhere between and one and two hours...
Add the frozen artichokes, cover and simmer another 20 minutes or until the artichokes are tender.
The soup is done...
You can serve it several different ways....
1. With a crusty bread or buscetta
2 With a small pasta like shells or orchetta... something that will fit well on a spoon.
3. With barley, wild rice, or quinoa....
Use your imagination.
It is a luscious, hearty soup with a rustic appearance and that wonderful artichoke accent on the meat.
Enjoy,
Angel
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