Beef Casserole

1 Tbsp. plus 1 tsp. olive oil
1-1/2 lbs. beef round tip steak, cut into 1 inch cubes
1 onion, coarsely chopped
2 carrots, diced
2 large potatoes, peeled and sliced
1 clove garlic, minced
1/3 cup dry white wine or chicken stock
9 ounces frozen artichoke hearts
2 Tbsp. sun dry tomatoes, minced
2 tsp. lemon zest
1/4 cup lemon juice
1 tsp. mint or 1 Tbsp. fresh, chopped

Preheat oven to 375F.

Heat oil in a heavy ovenproof skillet over high heat. Sear beef 2 minutes, stirring frequently until browned. Transfer to a platter and set aside.

Saute onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened. Add potatoes and garlic and saute 5 minutes. Stir in remaining ingredients, salt and pepper to taste and any juices accumulated from meat. Bring to a simmer, stirring with a wooden spoon to deglaze. Stir in beef.

Cover skillet and bake 20 minutes. Remove cover, reduce heat to 350F and bake another 15-20 minutes, or until beef is tender.