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- Preparing Time: 1 hour and 10 minutes
- Total Time: -
- Served Person: 4
- 1 pinch salt
- 2 tablespoons olive oil
- 2 teaspoons capers
- 3 tablespoons prepared horseradish
- 3/4 cup beef stock
- 1/4 cup all-purpose flour, or as needed
- 1 pound beef chuck steak
- 1 (14 ounce) can artichoke hearts, chopped and juice reserved
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 (4 ounce) can chopped green chiles
- Carbohydrate 16.5
- Cholesterol 51
- Fat 20
- Protein 17.5
- Sodium 752
- Calories 316 calories;
Preheat oven to 400 degrees F (200 degrees C). Place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. Cut steak into 6 to 8 pieces. Heat olive oil in an oven-safe Dutch oven over medium heat. Season both sides of steak pieces with salt; coat with a thin layer of flour. Cook steak in the hot oil until browned, about 2 minutes per side. Remove steak from Dutch oven. Pour beef stock and 1/4 cup reserved artichoke juice into the Dutch oven, scraping any brown bits of food from the bottom. Mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. Return beef to broth mixture in Dutch oven and cover. Place Dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 minutes before serving.
