Artichoke Beef Stew

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Serves: 12
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
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  • 9 baby artichokes (cooked and halved)
  • 3 lbs. beef top round, cubed into 1 inch pieces
  • 1 cup flour
  • 1 tbsp. garlic salt
  • 1 tbsp. salt free herb and garlic seasoning
  • ¼ 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 tbsp. Herbs de Provence
  • ¼ tsp. black pepper


  1. 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.
  2. 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. Bring meat to a simmer and add carrots, potatoes, onions and Herbs de Provence. Cover Dutch oven with lid.
  3. Reduce heat to low and continue to simmer meat and vegetables for one hour.
  4. Add baby artichokes and pepper. Serve.
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