Recipe by 3KillerBs
I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule.
Top Review by TerriB
Oh my yum! We loved this dish! I did tweak it, and it still turned out so tasty! I wanted the sauce a little thicker so I added two 8oz cans of tomato sauce. And, we thought mushrooms would be great, so I added a can of those as well. Also, I only had marinated artichoke hearts which are a little tart, so I added about 1/4 cup of grape juice to sweeten it up a bit. Finally, I only had dried basil, so I added about a tsp or so of that. All in all, everyone really liked it (though of course my two smallest ones picked out some things). The sauce was absolutely divine. Thanks 3KillerBs!!
- 2 lbs boneless beef cubes (round, sirloin, or other lean cut preferred)
- 1 onion, coarsely chopped
- 2 garlic cloves, slivered
- 2 (14 1/2 ounce) cans diced tomatoes
- 2 (12 ounce) jars water-packed artichoke hearts, drained
- 1⁄4 cup chopped fresh basil
- 1⁄2 teaspoon salt, to taste
- olive oil
- chopped fresh basil (to garnish) (optional)
- grated parmesan cheese
Directions See How It's Made
- Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
- Add tomatoes, artichoke hearts, basil, and salt.
- Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
- Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
- A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.