• 1 Tbs. 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, crushed
• 1/3 cup dry white wine or chicken stock
• 9 ounces frozen artichoke hearts
• 2 Tbs. sun dry tomatoes, minced
• 2 tsp. lemon zest
• 1/4 cup lemon juice
• 1 tsp. mint, or 1 Tbs. fresh, chopped

Preheat oven to 375°F. 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. Sauté 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 sauté 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 350°F and bake another 15-20 minutes, or until beef is tender.

Per serving: calories 696, fat 21.6g, 28% calories from fat, cholesterol 145mg, protein 59.0g, carbohydrates 63.5g, fiber 9.6g, sugar 8.8g, sodium 213mg, diet points 14.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.8, Fruit: 0.1, Bread: 2.8, Lean meat: 6.8, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Beaujolais, Pinot Noir, or Chianti.