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Prep time: 30 Minutes
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Cook Time:2 Hours
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6 Servings
This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!
Ingredients
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1-1/2 pounds beef stew meat, cut into 1-inch cubes
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1/2 teaspoon salt, divided
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6 tablespoons all-purpose flour, divided
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1/2 teaspoon smoked paprika
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1 tablespoon canola oil
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3 tablespoons tomato paste
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2 teaspoons herbes de Provence
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2 garlic cloves, minced
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2 cups dry red wine
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2 cups beef broth
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1-1/2 teaspoons minced fresh rosemary, divided
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2 bay leaves
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3 cups cubed peeled potatoes
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3 cups coarsely chopped onions (about 2 large)
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2 cups sliced carrots
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2 tablespoons cold water
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2 tablespoons balsamic or red wine vinegar
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1 cup fresh or frozen peas
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Additional fresh rosemary, optional
INSTRUCTIONS
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In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
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In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
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Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
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Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Wine Pairing
Enjoy this dish with a glass of our 2016 The Royal Shiraz.