Helen RandellSlow cooked beef with artichokes
October 26th 2009 10:25
My artichokes have beautiful flowers on them!
Or rather, they did have beautiful flowers on them. After an early morning harvest the plants are flowerless, but my kitchen housed all sorts of goodies.
I had planned on a return to my artichoke carbonara, but when I came across this slow cooker recipe I just had to try it. And I am very please I did. There's not very much prep to do for this one, which I like, and after a hard day of gardening it was nice to be able to come inside and have dinner ready.
Slow Cooked Beef with Artichoke
Adapted from Slow Cooking by Anthony Carroll
2 tbsn olive oil
750g scotch fillet
1 clove garlic, crushed
1 bunch spring onions, trimmed and halved
1 1/2 beef stock
2 tbsn tomato paste
fresh thyme sprigs
2 globe artichokes, trimmed and cut into quarters (don't forget to rest them in water and lemon juice to prevent discolouration)
black olives
1. In a large heavy-based frying pan heat 1 tablespoon of olive oil, add meat and sear quickly on all sides (don't forget Julia Child's tip to pat the meat dry with paper towel first). Take out and set aside.
2. Heat extra oil, add garlic and spring onions, and cook for 3 minutes. Deglaze the pan with a little stock.
3. Pour into a slow cooker set to low and add the remaining stock, tomato paste and thyme. Stir to combine, return meat to dish, add artichokes, cover and cook for 8 hours.
4. Add olives in the last 20 minutes of cooking time. Serve with mashed potato.
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