Sunday, October 21, 2012

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 sweet onions, halved and sliced
  • 1 cup red wine
  • 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 egg noodles

Directions

  • 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.
  • 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, wine, garlic and dill. Pour over beef.
  • Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.

No comments:

Post a Comment