*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The recipe as shown calls for 32 oz. of beef stock. This makes it much too soupy. I used about 10 oz. and added a small can of tomato paste toward the end to make it more like a sauce. Poured it over small shells pasta. Tastes terrific! Highly recommended.
Loved. Made as is but did add artichokes and olives an hour before being done. It is very soupy the way it's listed to be made. I ate it as soup. Use much less liquid if you want to use it over pasta. Very good.
Great flavor but the artichokes (which I doubled) got so mushy; they had absolutely no texture or flavor. The olives managed to hold their texture but they also lost their flavor. Next time I'll add more herbs and I won't add the artichokes and olives till the last hour.
This is absolutely delicious but I gave it only 3 stars because the amount of liquid called for is about three times too much. There's no way you achieved what's in the photo with that much liquid. Next time I'll use a 10 oz can of beef broth and an 8 oz can of tomato paste. You can always add a bit of water if it begins to look dry near the end of the cooking time. I also agree with others that you need to add the artichokes and olives an hour before it's done. If you use less liquid adjust the spices accordingly to about half what is called for. I'll make this again my way.
Yum! This is a delicious dinner. I used fresh artichokes (including the stems) and fresh herbs. I sautéed the onion with the beef while it was browning. I cooked everything on high for three hours. The meat was so tender and the sauce this recipe creates is fantastic. Leftovers made an excellent sauce for pasta. Thank you for the recipe.
This turned out great but after reading some of the reviews I did make a few modifications. I decided to use half the beef broth as almost all of the reviews I read said there was way too much broth. A few reviews also said that the olives and artichokes had little or no flavor. So I decided to test it myself. I split the olives and artichokes in half and put 1 half in the beginning on top of the meat as the recipes directs to and the remanding half about 15 minutes before it was done. The olives and artichokes that I put it n onto the meat or n the beginning did have no taste but the ones I put in at the end did. This dish is amazing and thank you for it!!
I was waffling between this and another recipe to use a huge beef chuck roast I found on sale. Made very few adjustments to this that were ideas I picked up from the other recipe. Coated the roast in kosher salt pepper then flour before browning in olive oil. Then cut up into pretty large chunks and put in crock pot. Topped with onion and garlic as directed but added extra artichokes and kalamata olives. Sauce tomatoes and spices all same except skipped the beef broth and added just a can (about 1-1/2 cups) of Cabernet. Meant to cook on low for five hours but accidentally left it on high! Still turned out fine. Just fished out the meat to the surface and shredded with two forks. This is NOT too much liquid once meat is shredded and all mixed up with extra helpings of artichokes and olives. Served over pipe rigate pasta (short curved tubes are good for holding the sauce). Amazing flavor with wine and olives. Making this again and again!