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Serve with our Martin Ray Sonoma Mountain Reserve Cabernet Sauvignon
Ingredients:
� 1/4 Cup olive oil
� 3 Tbsp. flour
� 1 Tbsp. paprika
� 2 lb. beef sirloin or top round, trimmed and cut into 1-inch cubes
� 1 Tbsp. butter
� 1 onion diced
� 2 carrots, sliced
� 1/2 lb. crimini mushrooms, cut in fourths
� 3 garlic cloves, chopped
� 2 cups Martin Ray Cabernet Sauvignon
� One 4-oz. can diced mild green chiles
� 1 tsp. dried thyme leaves
� 1 bay leaf
� 1 tsp. sea salt
� 1/2 tsp. pepper
� One 8-oz. jar marinated artichoke hearts
Heat 2 tablespoons of the olive oil in a heavy deep pot or Dutch oven over medium-high heat. Combine the flour and paprika in a medium bowl. Dredge the beef cubes in the flour mixture. Add a single layer of the beef to the pot. Cook until brown on all sides, about 2 minutes. Transfer to bowl. Cook the remaining beef. When all of the meat has been browned and transferred to the bowl, add the remaining 2 tablespoons of olive oil and butter to the pot. When butter has melted, add the onions and carrots and sauté until soft, 3 to 5 minutes. Add the mushrooms and garlic and cook 1 to 2 minutes.
Raise the heat to high. De-glaze the pan by slowly adding the wine and scraping the bottom of the pot. Add the green chiles, thyme, bay leaf, salt and pepper. Return the beef with its juices to the pot and stir well. Bring to a boil, reduce the heat to low, cover and cook, stirring occasionally, until the meat is tender and the sauce is thick, about 2 hours. Add the artichoke hearts and cook 15 minutes to blend the flavors.
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