Artichauts , Petits Poids et Topinambours en sauce avec de la Viande la recette réconfortante 🏻

Ingredients

• 800 g Beef Chuck (cut into 2‑cm cubes)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 1 Large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Tomato Paste (concentrated)
• 1 tsp Sweet Paprika
• 1 tsp Ground Black Pepper
• 1 tsp Turmeric Powder
• 1 tsp Ground Ginger
• 1 tsp Salt
• 1500 ml Water (boiling)
• 1 Lemon (juiced, used to prevent browning of artichokes and topinambour)
• 4 Artichokes (large, hearts peeled and trimmed; keep in lemon water)
• 800 g Topinambour (Jerusalem Artichoke) (peeled, cut into 2‑cm pieces; keep in lemon water)
• 1000 g Frozen Peas (no need to thaw)

Instructions

1. Prepare Vegetables

   Trim the tops of the artichokes, cut away the outer tough leaves, slice off the stem, and use a knife to cut around the base, removing the fuzzy choke. Peel the topinambour with a vegetable peeler. Place both the artichoke hearts and peeled topinambour in a bowl of water with the juice of half a lemon to prevent browning.

   Time: PT15M

2. Brown Beef and Onion

   Heat 3 tbsp olive oil in the pressure cooker on medium‑high heat. Add the chopped onion and sauté until translucent (about 2 minutes), then add the beef cubes. Brown the meat on all sides, stirring occasionally, for about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Add Spices and Aromatics

   Stir in the minced garlic, sweet paprika, ground black pepper, turmeric, ground ginger, salt, and tomato paste. Cook, stirring constantly, until the mixture is fragrant and the tomato paste darkens slightly, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Pressure Cook the Beef

   Pour in enough boiling water to just cover the meat (approximately 1.5 L). Secure the pressure cooker lid, bring to high pressure, and cook for 40 minutes.

   Time: PT40M

5. Add Vegetables and Simmer

   Quick‑release the pressure, open the cooker, and add the frozen peas, the lemon‑water‑soaked topinambour pieces, and the peeled artichoke hearts. Stir gently, re‑close the lid (no pressure needed), and simmer on medium heat for 20 minutes until vegetables are tender.

   Time: PT20M

   Temperature: Medium

6. Finish and Serve

   Taste and adjust seasoning with salt or pepper if needed. Transfer the stew to a serving bowl, drizzle a little extra‑virgin olive oil, and serve hot with crusty bread or rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Beef Chuck: Stewing beef, Lamb shoulder
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Large Onion: Shallot, leek
• Instead of Garlic: Garlic paste
• Instead of Tomato Paste: crushed tomatoes, ketchup (less ideal)
• Instead of Sweet Paprika: regular paprika, smoked paprika (different flavor)
• Instead of Ground Black Pepper: white pepper
• Instead of Turmeric Powder: curry powder (less pure)
• Instead of Ground Ginger: fresh ginger, grated (use 1 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Lemon: lime juice
• Instead of Artichokes: canned artichoke hearts (drained)
• Instead of Topinambour (Jerusalem Artichoke): sunchokes, parsnips (different flavor)
• Instead of Frozen Peas: fresh peas (blanch first)

Equipment Needed

• Pressure Cooker
• Large Skillet or Dutch Oven
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Ladle
• Gloves (kitchen)
• Colander
• Lemon Squeezer (optional)

Critical Steps — Do Not Skip

• Peeling and preventing browning of artichokes and topinambour with lemon juice.
• Properly browning the beef to develop flavor.
• Cooking the beef under pressure for the full 40 minutes.
• Adding the vegetables after the meat is cooked to avoid over‑cooking.

Chef Tips from the Video

• Deglaze the pot with a splash of dry white wine after browning the meat for extra depth.
• Finish with a handful of chopped fresh parsley for color and freshness.
• If you prefer a richer broth, stir in a tablespoon of heavy cream just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Not recommended; the stew contains perishable meat and vegetables.

Make-Ahead Tips

• The beef can be cooked a day ahead; store the meat and broth separately and add fresh vegetables before reheating.
• Peel and keep artichokes and topinambour in lemon water in the fridge for up to 12 hours.

Frequently Asked Questions