Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
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!!
3KillerBs, this was a very good dish! What a great way to dress up beef cubes! I pressur cooked my beef so it just melted in you r mouth YUMMY! As usual I used more garlic (bc we love it), added some red wine, and cheery tomatoes. DH was smacking his lips. We will repeat soon.
12/04/07: This was quite tasty! I added the zest and juice of one lemon along with the listed ingredients, just because I love lemon. I think this is a classic flavor combination, and it went very well over wide egg noodles. Thanks, 3KillerBs! 12/08/07 Edited: Just wanted to mention that I had about 1 cup of leftovers of both the meat/sauce mix and the egg noodles, which today I added to about 3 cups of chicken broth, with 1 diced stalk of celery and 1 diced carrot -- which produced the most excellent flavor of vegetable-beef soup! YUM!!