 |
Artichoke Beef Stew
|
 |
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable 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
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 onions, wine or
broth, garlic and dill. Pour over beef. cover and cook for low for 7-8 hours or
until the meat is nearly tender. Stir in the artichokes and mushrooms; cook 30
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |