Braised Beef with Artichokes and Sweet Potato Purée
- Energy Kcal 848
- Carbohydrates g 60.2
- of which sugars g 20.5
- Protein g 62.7
- Fats g 38.1
- of which saturated fat g 12.53
- Fiber g 13.63
- Cholesterol mg 196
- Sodium mg 1238
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 4 h
- Serving: 4
- Cost: Average
PRESENTATION
Stracotto ai carciofi con purea di patate dolci is a dish that really captures the heart of Italian home cooking. In regions like Lazio or Tuscany, this Italian braised beef becomes a staple at family gatherings, especially when something tender and comforting is needed. Really good stuff. The beef is browned in olive oil before starting a slow, gentle cooking process with sweet onions and lots of fresh artichokes.
This slow-cooking method ensures the meat gets so moist and flavorful that it practically melts in your mouth. So so good, you almost forget the veggies are even there. The artichokes, though, add more than just color—they bring a refreshing, slightly earthy flavor that pairs beautifully with the deep, beefy taste. And look, the herbs and veggies blend seamlessly into the stew, transforming it into more than just a typical stracotto recipe.
Pairing this rich dish with a creamy sweet potato purée adds a unique twist to traditional Italian stews. Instead of the usual mashed potatoes, you get a sweet and smooth side with a bright orange hue, really enhancing the dish's visual appeal. Which is great. The sweet potatoes complement the robust beef flavors, making each bite feel perfectly balanced. Plus, this kind of pairing—tender beef, golden artichokes, and a generous serving of creamy sweet potato mash—offers comfort while adding a creative spin on tradition.
Honestly, it's common in Italy to see artichokes and potatoes together, so turning this classic combo into something special is really really good. With every spoonful, you get the best of both worlds: the traditional comfort of slow-cooked beef mixed with the fresh, light kick from the vegetables. If you're craving a meal that's both special and grounded, this braised beef with artichokes and sweet potato mash is the perfect choice. It's a dish that feels like a warm hug from the heart of Italy, blending old-world charm with a touch of modern flair. And here's the thing, it's pretty simple too.
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INGREDIENTS
- Ingredients for the braised beef
- Beef 2.2 lbs (1 kg) - round
- Yellow onions 2
- Artichokes 6
- Thyme 2 sprigs
- Sage 3 leaves
- Garlic 1 clove
- Red wine 2.7 oz (80 ml) - (at room temperature)
- Meat broth 2.1 cups (500 ml)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- for the sweet potato purée
- Sweet potatoes (or yams) 2.9 lbs (1.3 kg)
- Grana Padano PDO cheese 2.8 oz (80 g) - (to grate)
- Nutmeg to taste - (to grate)
- Fine salt to taste
- Black pepper to taste
How to prepare Braised Beef with Artichokes and Sweet Potato Purée
To prepare the braised beef with artichokes and sweet potato purée, put a pot of abundant water on the heat for the Beef Broth (alternatively, you can also prepare Vegetable broth). Proceed with the How to clean artichokes, remembering to rub your hands with some lemon or wear latex gloves. Starting from the bottom, remove the outermost and hardest leaves 1 and the tip, obtaining only the heart. Clean the stem by removing the end, and with a peeler, remove the outer fibrous layer; cut the hearts in half and remove the dry and hairy part, the choke, with a knife or a corer, running it along the entire bottom part of the artichoke 2. Cut each artichoke into 4 parts 3,
placing them in lemon water to prevent them from browning 4, then slice the onion thinly 5. Cut the beef into slices 6 and then
into very large cubes of about 1-1.5 inches 7. Place a large and sturdy pot on the heat with a drizzle of olive oil. Add the beef cubes with the garlic clove 8 and brown them well on all sides to seal in all the internal juices, turning with kitchen tongs 9.
Once browned, remove the meat from the pot and place it in a separate bowl covering with cling film to keep it warm. Add a drizzle of oil and the sliced onions to the cooking base 10, allowing them to soften over low heat along with the thyme 11 and sage 12.
When the onions are softened, return the meat to the pot, increase the heat, and deglaze with room temperature red wine, allowing it to evaporate 13. Adjust the salt, then pour the hot broth you have prepared 14 until it covers all the meat, then close with a lid and let it cook on very low heat for about 3 hours. After this time, drain the artichokes from the acidulated water and add them to the braised beef, letting cook for another 40 minutes 15,
then, when ready, turn off the heat 16. Meanwhile, you can prepare the sweet potato purée: boil the potatoes in abundant water 17 (depending on the size, it will take 40 to 90 minutes; you can check the cooking with a skewer); drain them, then peel and mash them directly in the pan with a potato masher 18 or a food mill.
Grate the cheese 19, turn on the heat, and add it to the purée 20, adjusting salt and pepper 21.
Flavor with grated nutmeg 22 and mix with a whisk until you obtain a thick and homogeneous purée 23; finally, you can plate and serve your braised beef with artichokes and sweet potato purée 24.