Beef and globe artichoke stew
Ingredients
2 tablespoons olive oil
1 kg (2 lb) stewing beef, cut into large cubes
2 red onions, sliced
4 cloves garlic, crushed
1 teaspoon cumin seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons sweet paprika
1 tablespoon plain flour
2 cups (500 ml/16 fl oz) beef stock
1 teaspoon grated lemon rind
1 tablespoon soft brown sugar
1 tablespoon tomato paste
1/4 cup (60 ml/2 fl oz) lemon juice
4 fresh globe artichokes
3 tablespoons small black olives
Method
Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Heat half the oil in a large heavy-based pan. Brown the meat in batches over medium-high heat and transfer to a large casserole dish.
Step 2
Add the remaining oil to the pan and cook the onion over medium heat for 5 minutes, or until soft. Add the garlic, cumin seeds, cumin, coriander and paprika and cook for 1 minute.
Step 3
Add the flour, cook for 30 seconds and remove from the heat. Add the stock, return to the heat and stir until the mixture bubbles. Add to the meat with the rind, sugar and tomato paste. Cover tightly and bake for 1½ hours.
Step 4
Meanwhile, add the lemon juice to a bowl of water. Cut the top third from each artichoke, trim the stem to 5 cm (2 inches) and cut away the dark outer leaves. Cut the artichokes lengthways in half. Remove the prickly lavender- topped leaves in the centre and scoop out the hairy choke. Drop into the lemon-water until ready to use.
Step 5
Drain the artichokes and add to the casserole, covering them in the liquid. Cover and cook for 30 minutes, or until tender. For a thicker gravy, cook uncovered for 15 minutes more. Season and stir in the olives to serve.
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