Dutchomnivoretraditionalvia groq
Dutch Stew with Artichokes
A hearty Dutch stew made with tender artichokes, snappy vegetables, and rich stew meat, perfect for a cold winter night.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1 pound beef stew meatcut into 1.5-inch cubes
- ●2 tablespoons dutch mustardavailable at most grocery stores
- ●1 (14.5 oz) can, drained artichoke heartscanned artichoke hearts work well in this recipe
- ●1 medium, chopped onionabout 2 cups chopped
- ●2 medium, peeled and chopped carrotabout 2 cups chopped
- ●2 stalks, chopped celeryabout 2 cups chopped
- ●2 large, peeled and chopped potatoesabout 2 cups chopped
- ●1 cup, cubed dutch rupenbrod breadoptional, but a nice addition to the stew
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Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion, carrot, and celery, and cook until the vegetables are tender, about 8 minutes.
- 3
Add the beef stew meat and cook until browned on all sides, about 5 minutes.
- 4
Add the artichoke hearts, potatoes, and cubed bread (if using), and stir to combine.
- 5
Pour in 2 cups of beef broth and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the meat is tender.
- 7
Stir in the Dutch mustard and cook for an additional 10 minutes.
- 8
Season the stew with salt and pepper to taste, and serve hot.