Beef Stew With Artichokes And Peas
|Boneless beef||2 Pound, cut into pieces|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Canned italian peeled tomatoes||14 Ounce, drained, chopped (1 Can)|
|Water||2 Cup (32 tbs)|
|Frozen artichoke hearts||10 Ounce, Defrosted (1 Package)|
|Frozen peas||10 Ounce, Defrosted (1 Package)|
|Dried sage leaves||1⁄2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
1. Trim excess fat from beef. Season with salt and pepper. In a nonreactive Dutch oven, heat olive oil over medium heat. Add beef and cook, turning, 5 minutes, or until browned on all sides. Add onion and cook 2 to 3 minutes, or until softened. Add tomatoes and water and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, or until meat is tender.
2. Add artichoke hearts and cook uncovered 5 minutes. Add peas, sage, and parsley and cook 3 minutes longer.