Slow-Cooked Beef with Artichokes and Peas by @louloukitchen_

5h

6 servings

🥩

1 kg

Beef chuck

🧅

3

Onion

🥕

3

Carrot

🫛

300 g

Frozen peas

🥕

7

Frozen artichoke hearts

🫙

15 ml

Turmeric

🌶️

15 ml

Paprika

🫚

1 tbsp

Ginger

🍲

15 ml

Chicken stock powder

🫙

15 ml

Ras el hanout

🫒

30 ml

Olive oil

💧

1 l

Water

  1. Peel

    Peel and roughly chop the 3 onions and 3 carrots.

  2. Heat

    Heat 2 tbsp olive oil in a large heavy pot over medium-high heat.

  3. Add

    Add the 1 kg beef chuck steak and brown it on all sides.

  4. Add

    Add the chopped onions and carrots, then stir for 3 to 5 minutes.

  5. Add

    Add turmeric, paprika, ground ginger, chicken stock powder and ras el hanout, then coat the beef and vegetables with the spices.

  6. Pour

    Pour in 1 l water, then bring the pot to a gentle simmer.

  7. Simmer

    Cover the pot and simmer the beef, onions and carrots for 150 minutes until the beef is very tender.

  8. Preheat

    Preheat the oven to 120°C (250°F) and transfer the beef, carrots and onions to an ovenproof dish.

  9. Spoon

    Spoon a little cooking broth over the meat and vegetables, then add the 300 g frozen peas and 6 to 7 frozen artichoke hearts.

  10. Bake

    Cover the dish tightly with aluminum foil and bake at 120°C (250°F) for 60 minutes.

  11. Bake

    Increase the oven to 160°C (320°F) and bake covered for another 60 minutes.

  12. Grill

    Remove the aluminum foil and grill for 10 minutes until the top is lightly browned.

Slow-Cooked Beef with Artichokes and Peas by @louloukitchen_

5h

6 servings

🥩

1 kg

Beef chuck

🧅

3

Onion

🥕

3

Carrot

🫛

300 g

Frozen peas

🥕

7

Frozen artichoke hearts

🫙

15 ml

Turmeric

🌶️

15 ml

Paprika

🫚

1 tbsp

Ginger

🍲

15 ml

Chicken stock powder

🫙

15 ml

Ras el hanout

🫒

30 ml

Olive oil

💧

1 l

Water

Preparation Steps

  1. Step 1/12

    Peel and roughly chop the 3 onions and 3 carrots.

    🧅onion
    🥕carrot
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 2 tbsp olive oil in a large heavy pot over medium-high heat.

    🫒olive oil
    🥄wooden spoon
    🥄measuring spoon

  3. Step 3/12

    Add the 1 kg beef chuck steak and brown it on all sides.

    🥩beef chuck steak
    🥄wooden spoon

  4. Step 4/12

    Add the chopped onions and carrots, then stir for 3 to 5 minutes.

    🧅onion
    🥕carrot
    🥄wooden spoon

  5. Step 5/12

    Add turmeric, paprika, ground ginger, chicken stock powder and ras el hanout, then coat the beef and vegetables with the spices.

    🫙ground turmeric
    🌶️paprika
    🫚ground ginger
    🍲chicken stock powder
    🫙ras el hanout
    🥄wooden spoon
    🥄measuring spoon

  6. Step 6/12

    Pour in 1 l water, then bring the pot to a gentle simmer.

    💧water
    🥄wooden spoon

  7. Step 7/12

    Cover the pot and simmer the beef, onions and carrots for 150 minutes until the beef is very tender.

    🥩beef chuck steak
    🧅onion
    🥕carrot

  8. Step 8/12

    Preheat the oven to 120°C (250°F) and transfer the beef, carrots and onions to an ovenproof dish.

    🥩beef chuck steak
    🧅onion
    🥕carrot

  9. Step 9/12

    Spoon a little cooking broth over the meat and vegetables, then add the 300 g frozen peas and 6 to 7 frozen artichoke hearts.

    🫛frozen green peas
    🥕frozen artichoke hearts
    🥄wooden spoon

  10. Step 10/12

    Cover the dish tightly with aluminum foil and bake at 120°C (250°F) for 60 minutes.

    🧻aluminum foil

  11. Step 11/12

    Increase the oven to 160°C (320°F) and bake covered for another 60 minutes.

    🧻aluminum foil

  12. Step 12/12

    Remove the aluminum foil and grill for 10 minutes until the top is lightly browned.

    🧻aluminum foil

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Oils, Liquids

Ingredients

Beef chuck, Onion, Carrot, Frozen peas, Frozen artichoke hearts, Turmeric, Paprika, Ginger, Chicken stock powder, Ras el hanout, Olive oil, Water

Notes

Beef chuck (basse côte), Frozen artichoke hearts (6 to 7 pieces), Chicken stock powder (fond de volaille), Olive oil (amount not given), Water (amount not given, used for the first cooking stage)

Allergens

Celery

Dietetics

Dietary regimen

Gluten-free, Dairy-free, High-protein

Calories

515 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 24g, Fat: 28g, Fiber: 8g

Nutritional Information

Minerals

Iron: 5.4mg, Potassium: 950mg, Sodium: 620mg, Zinc: 8.1mg

Vitamins

Vitamin A: 690µg, Vitamin C: 24mg, Vitamin B12: 3.2µg, Folate: 105µg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 40 minutes

Overall

5 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoon, aluminum foil

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

North African, Moroccan, Algerian, Tunisian

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Soft, Caramelized

Flavors

Savory, Warm spicy, Earthy, Rich, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked beef dishes out for longer than 2 hours.,Keep covered and away from heat.), fridge : 3 to 4 days (Cool rapidly before refrigerating.,Store in an airtight container at 4°C (40°F) or below.,Reheat until piping hot before serving.), freezer : 2 to 3 months (Freeze in airtight portions with cooking juices.,Thaw overnight in the refrigerator.,Reheat thoroughly before serving.)