BEEF CASSEROLE

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

Preheat oven to 375 degrees F.

Heat oil in a heavy ovenproof skillet over high heat. Cook beef about 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 the browned beef. Cover skillet.

Bake 20 minutes.

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

Servings: 4