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Beef Stew With Artichokes And Peas

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Ingredients
  Boneless beef 2 Pound, cut into pieces
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday

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