Beef, glorious beef!
Ingredients
Please note that the following amounts are guidelines and can be adjusted to taste.
1.5 pounds beef stew meat (or a chuck roast to cut into pieces)
Artichokes – 18 baby artichokes OR 12 large artichokes OR two 1-lb packages frozen artichoke hearts
1 large onion
2.5 – 3 pounds tomatoes (or canned crushed/grated tomatoes)
2 bunches green onions (scallions)
1 bunch fresh dill
1/4 – 1/3 cup olive oil
Salt and freshly ground black pepper to taste
Moschari me… (beef with…) is a simple, rustic beef stew that highlights a single vegetable. In this recipe the star is the artichoke, but you can easily adapt it for okra, eggplant, peas, or other seasonal vegetables. If you buy prepackaged stew meat you can skip the section about prepping a roast, but using a chuck roast has advantages that are worth considering.
Chuck roast (a shoulder cut) is ideal for long, slow cooking because it has connective tissue and marbling that break down and become tender and flavorful. More expensive lean cuts tend to dry out when braised for a long time. Buying a roast and trimming/cutting it yourself gives three benefits: all pieces come from the same cut and cook evenly; you can trim excess fat; and you can cut uniform, larger pieces—about two-inch chunks are a good target.
Common U.S. shoulder cuts include blade roast, top blade roast, flat iron, 7-bone roast, chuck roast, chuck eye roast, and center-cut pot roast. Names vary by region and country, so choose the equivalent shoulder or braising cut available to you.
Split the roast along any major seams of fat so the main fat deposits are easier to trim. Trim exterior fat, then cut the meat into roughly two-inch pieces. They don’t need to be perfect—irregular pieces work well and add character to the stew.
Grate or crush the tomatoes, coarsely chop the onion, and season the beef generously with salt and pepper.
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until hot and fragrant. Add the beef in a single layer without crowding so it can brown properly.
When the first side is nicely seared—about 3–4 minutes—turn the pieces. If the meat resists, give it a bit more time; well-seared meat will release easily.
Brown the second side for a few minutes, then add the chopped onion and sauté together for several minutes until the onion softens and becomes translucent.
Add the grated or crushed tomatoes and stir, scraping up the browned bits from the bottom of the pot to enrich the sauce. If the tomatoes don’t fully cover the meat, add enough water to submerge the beef. You want enough liquid for braising—not a soup, but sufficient to keep everything moist. Bring the liquid to a boil, then reduce the heat to maintain a simmer, cover, and cook for about 1½ hours.
While the meat simmers, prepare the artichokes and herbs. If using fresh artichokes, trim them down to the heart and drop each trimmed artichoke into water with a squeeze of lemon to prevent browning. If you prefer convenience, frozen artichoke hearts work well—two one-pound packages are a good amount.
Slice two bunches of green onions (scallions) and chop one bunch of fresh dill. Keep these ready to add later so they stay bright and flavorful.
After the meat has simmered for about 1½ hours and is nearly tender, stir in the trimmed artichokes, sliced green onions, and chopped dill. Season with additional salt and pepper to taste. If needed, add a little more water so the artichokes can cook through—the mixture should have enough liquid for gentle braising.
Cover and simmer until the artichokes are tender, about 30–45 minutes. The stew is done when the artichokes are soft and the beef is melt-in-your-mouth tender. The braising liquid will be flavorful and perfect for sopping up with crusty bread.
When the artichokes are done, the whole dish is ready to serve. Taste and adjust seasoning before serving.
My question for you:
What cut of beef do you recommend for stews like this where you are? Share your preferred cut name or local terminology in the comments—names and cuts vary by region, and it’s always helpful to hear what works for others.