Artichoke Beef Stew

Name: Artichoke Beef Stew
Ingredients: 1/3 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2-1/2 pounds beef stew meat, cut into 1-inch cubes; 3 tablespoons canola oil; 1 can (10-1/2 ounces) condensed beef consomme, undiluted; 2 medium onions, halved and sliced; 1/2 pound small fresh mushrooms, halved; 1 cup red wine or beef broth; 1 garlic clove, minced; 1/2 teaspoon dill weed; 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped; Hot cooked noodles

13 ingredients

3 steps

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1/2 pound small fresh mushrooms, halved
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
Hot cooked noodles

Directions

1

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
2

Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef.
3

Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.