Beef Stew With Artichokes And Peas Recipe
Ingredients
| 2 pounds boneless beef chuck, cut in 1-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Italian tomatoes | 1 14 Ounce, chopped | |
| Water | 2 Cup (16 tbs) | |
| 1 10-ounce package frozen artichoke hearts, defrosted | ||
| 1 10-ounce package frozen peas, defrosted | ||
| Sage leaves | 1/2 Teaspoon, dried | |
| Parsley | 2 Tablespoon, chopped | |
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.
2. Add artichoke hearts and cook uncovered 5 minutes. Add peas, sage, and parsley and cook 3 minutes longer.
Chef
