French Hebrew
תפוחי אדמה

Beef Stew

  • 180 mins
  • 14 ingredients


  • shoulder beef cut into cubes 1 kg
  • onions peeled and sliced 2
  • minced garlic clove 1
  • olive oil 12 tablespoons
  • carrots – peeled and sliced into 3-4 pieces 4
  • parsnips peeled and coarsely cut 2
  • potatoes coarsely cut 2
  • potatoes peeled and evenly diced 6
  • artichoke hearts halved 5
  • beef stock or water 2 litres
  • sprigs of thyme 2
  • Bay leaves 4
  • cocoa 1 tablespoon
  • Salt and pepper


In a large pot place 8 tablespoons of olive oil and onions, fry until golden brown caramelized, approx.. 10 minutes. Add the garlic and the meat, brown the meat all over.

Add the carrots, parsnips and 2 potatoes coarsely chopped and the artichoke hearts, leave to sweat for approx.. 10 minutes (fry on medium heat).

Add ½ teaspoon of salt, ½ teaspoon pepper, thyme, bay leaves, cocoa and 2 liters of liquids.

Bring to boil on high then cover pot and let simmer for 150 minutes.

Meanwhile on medium heat add to a pot with cold water peeled evenly diced potatoes, cook for 20 minutes. Strain and then add 4 tablespoons of olive oil and mash the potatoes into a puree, add salt.

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