Recipe: Chianti Beef Casserole (with sun-dried tomatoes and artichoke hearts)

CHIANTI BEEF CASSEROLE

2 pounds boneless chuck, trimmed and cut into 2 inch cubes 3 tbsp. olive oil
FOR THE MARINADE:
1 bottle of Chianti
3 Tbsp. olive oil
2 Tbsp. tomato paste
2 garlic cloves, crushed
a few thyme springs
salt and black pepper
FOR THE BEEF:
1/4 cup all-purpose flour
1 1/4 cups beef stock
1 cup sun-dried tomatoes, roughly chopped
1 (13 oz.) can artichoke hearts, drained and halved
1 (6 1/2 oz.) can pitted black olives, drained
thyme sprigs to garnish

In a large bowl, combine the marinade ingredients. Toss the beef in the marinade. Cover and marinate overnight.

Remove the beef from the marinade, reserving the marinade liquid.

Heat oil in a large flameproof casserole, add the beef in batches and cook over high heat until browned. Remove the beef.

Add the flour and cook, stirring for 1 minute.

Pour in the marinade and stock and bring to a boil, stirring until thickened.

Return the beef to the casserole and add the sun-dried tomatoes. Bring back to a boil.

Cover with the lid and cook in a 325 degree F degree oven for 2 hours.

Add the artichokes and olives and return to the oven for 15 minutes.

Taste for seasoning and garnish with thyme sprigs before serving.

Source: Classic Home Cooking by Marlena Spieler and Mary Frances Berry