"Artichokes and canned vegetables combine for an easy steak dish to make for any occasion. Most of the ingredients will be found in your pantry. If you don't have artichokes, use mushrooms. This dish is very forgiving! Serve with rice, noodles, or even spaghetti."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.