Beef, Broad Bean and Artichoke Mediterranean Casserole recipe

Preparation Time: 10 minutes | Cooking Time: 3 hours

This yummy Mediterranean casserole is packed with both flavour and nutrition - beef, artichokes, broad beans and olives are simmered in a mixture of red wine and tomatoes. Potatoes are also simmered right in the stew, making this a truly one-pot dish.


  • 500g lean stewing beef, chopped
  • 300g shallots
  • 400g tin artichoke hearts, drained
  • 200g frozen broad beans, podded
  • 50g pitted olives
  • 350g baby new potatoes
  • 1 bay leaf
  • 2 garlic cloves
  • 1 tbsp. olive oil
  • 1/2 tsp. each ground cumin and cinnamon
  • 2 tbsp. tomato puree
  • 400g chopped tomatoes
  • 400ml red wine
  • Salt and pepper


  1. Roughly chop the shallots. Quarter the artichoke hearts. Halve the olives. Dice the potatoes. Mince the garlic cloves.

  2. Heat oil in a large casserole pot. Add the beef and brown over a medium heat. Add the shallot and cook until golden. Stir in the tomato puree, garlic, cumin and cinnamon, and fry for about 1 minute. Add the tomatoes, red wine, bay leaf and some salt and pepper. Bring to the boil and reduce to a simmer. Cook for 1-2 hours or until the beef is tender.

  3. Add the diced potatoes, stir and simmer for 20-30 minutes or until tender. Add the artichoke hearts, broad beans and olives and simmer for a final 5 minutes. To serve, remove bay leaf.

If you want to make this a little more Greek-inspired, add some red wine vinegar in place of the red wine, along with a little beef stock. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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