Source: Adrienne Meier, Ocean Mist Farms

Serves: 12

Ingredients

9 Baby Artichokes (cooked and halved). (See "How to Prepare & Cook").
3 pounds beef top round (cubed into 1 inch pieces)
1 cup flour
1 tablespoon garlic salt
1 tablespoon salt free herb and garlic seasoning
1/4 cup olive oil
hot water to cover beef
4 Carrots (peeled and roughly chopped)
4 medium Potatoes (peeled and cubed)
1 purple Onion (roughly chopped)
2 tablespoons of Herbs de Provence
1/4 teaspoon black pepper

Directions

In pie plate combine flour, garlic salt and salt free garlic and herb seasoning.
Dredge the beef cubes in the flour mixture and set aside.
In a large Dutch oven over a medium-high flame, add olive oil and floured meat cubes and brown on all sides ( about 3 minutes). Add enough hot water to completely cover beef by one inch. < br /> < br /> Bring meat to a simmer, add Carrots, Potatoes, Onions and Herbs de Provence. Cover dutch oven with lid. Reduce heat to low and continue to simmer meat and vegetables for one hour. Add Baby Artichokes and pepper.

Serve