Artichoke Beef Stew Recipe
"The recipe for this special stew was given to me by a dear friend before she moved to another state," shares Janell Schmidt of Athelstane, Wisconsin. "She served it with dumplings, but my husband prefers noodles."
- 6
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 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
- 20 small fresh mushrooms, halved
- Hot cooked noodles
Preparation
Step 1
In a shallow bowl or large resealable plastic bag, combine the flour, salt and pepper. Add beef and toss to coat. In a skillet, brown beef in oil.
Transfer to a 3-qt. slow cooker with a slotted spoon. Gradually add consomme to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine, garlic and dill. Pour over beef.
Cover and cook for low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.