Bitsy's Kitchen
Beef Casserole
2 lb. chuck steak, cubed
2 onions, chopped
6 black peppercorns
1 Tbsp. red wine vinegar
1 bottle full-bodied red wine
4 Tbsp. olive oil
1/2 cup all-purpose flour
1 1/4 cup beef stock
2 garlic cloves, minced
2 Tbsp. tomato paste
7 oz. mushrooms
12 oz. can artichoke hearts, drained & halved
Combine the meat, onions, peppercorns, vinegar and wine. Cover and marinate in the fridge overnight or at least for 8 hours.
The next day, preheat the over to 325° F. Strain the meat, onions, and peppercorns from the marinade and pat dry. Set he marinade aside.
Heat 3 Tbsp. of oil in a large flameproof casserole and fry the meat and onions in batches, adding more oil as needed. Remove and reserve.
Sprinkle the flour into the casserole dish and cook for 1 minute. Gradually add reserved marinade and beef stock and boil. Stir continuously. Return the mean and onions to the casserole dish. Then stir in tomato paste and garlic.
Cover the dish with a tight-fitting lid and cook in the oven for about 2 hours and 15 minutes. Remove from the oven to stir in the mushrooms and artichokes. Cover and return to the oven for 15 minutes more or until the meat is tender.