Artichoke Beef Stew

By tjm01

soup

Ingredients

• 1/3 cup all purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 1/2 lbs. lean beef stew meat, cut into 1" cubes
• 3 Tbsp. vegetable oil
• 1 can (10.5 oz) condensed beef consomme, undiluted
• 2 medium onions, halved and sliced
• 1 cup red wine or beef broth
• 1 garlic clove, minced
• 1/2 tsp. dill weed
• 2 jars (6.5 oz each) marinated artichoke hearts, drained & chopped
• 20 small fresh mushrooms, halved
• hot cooked noodles

Details

Servings 6

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 slow cooker with a slotted spoon. Gradually add consomme to the skillet. Bring to a boil, stir to loosen the browned bits from pan. Stir in onions, wine or broth, garlic and dill. Pour over beef. Cover and cook on low 7-8 hours or until the meat is nearly tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve over noodles.