Artichoke Beef Stew with Pesto

Serves 6-8


1 1/3 (appx) lbs. beef chunks for stew (your choice of cut)
5 medium carrots, cut into chunks
1 huge russet, cut into chunks
½ large sweet onion
2 T roasted garlic, mashed
1 14 can artichoke hearts, drained and quartered
1 beef bouillon cube
4 C water
1 ½ t good dried oregano
½ t coriander powder
1 t allspice
½ t dried thyme
½ t (or more to your liking) cayenne powder
2 T fig vinegar
½ C chopped flat leaf parsley
3 T oil
Kosher salt and cracked black pepper to taste (see METHOD to guide you in when to season with salt and pepper)
1/3 C She’s Pesto for garnish


  • Dissolve the bouillon cube in 4 C boiling water. Set aside.
    Place the oil in a hot, preheated deep Dutch oven pan and then add the beef. Sprinkle with about 1 t salt and ½ t pepper and sear until caramelized on all sides. Add the chopped vegetables and onion, add a bit more salt and all of the spices from oregano to cayenne and cook on medium until the carrots are translucent. Add the liquid and the roasted garlic. Cover and simmer on low for 45 minutes, or until beef is tender, stirring only occasionally. Add the artichoke hearts and the fig vinegar and half the parsley and let simmer another 5 minutes. Test and add salt if needed.
  • Serve with a dollop of pesto and garnish with remaining parsley.

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