Artichoke Beef Stew Recipe

4.5 14 17
Artichoke Beef Stew Recipe
Artichoke Beef Stew Recipe photo by Taste of Home
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Artichoke Beef Stew Recipe

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4.5 14 17
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 7-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 7-1/2 hours

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

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, mushrooms, wine, garlic and dill. Pour over beef.
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. Yield: 6-8 servings.
Originally published as Artichoke Beef Stew in Quick Cooking January/February 1999, p35

Nutritional Facts

1 cup: 355 calories, 19g fat (5g saturated fat), 90mg cholesterol, 682mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 30g protein.

  • 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
  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. Yield: 6-8 servings.
Originally published as Artichoke Beef Stew in Quick Cooking January/February 1999, p35

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Reviews forArtichoke Beef Stew

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MY REVIEW
thebigapple User ID: 8031442 32113
Reviewed Nov. 25, 2014

"This recipe was a hit with my family although I used veggie protein crumbles in place of the beef and chicken broth and water in place of the beef consomme and red wine or beef broth."

MY REVIEW
MaggieWB User ID: 4951050 202929
Reviewed Dec. 16, 2011

"I will absolutely make it again. Different and delicious, and won rave reviews from my family. Thank you for sharing this fine recipe."

MY REVIEW
lbeazley User ID: 2254240 23253
Reviewed Nov. 14, 2011

"I found this recipe on Taste of Home years ago. I have been makeing it ever since. My family and I loved it. Thanks for sharing it."

MY REVIEW
DeepSorrow User ID: 6301843 69942
Reviewed Nov. 8, 2011

"Good flavor, loved the artichokes."

MY REVIEW
bjsilve0 User ID: 172187 27836
Reviewed Oct. 29, 2011

"Never thought about artichokes in a stew. It was wonderful. easy and fast to put together the night before. Then refrig. and take it out in the morning for a switch on and go."

MY REVIEW
Lori N User ID: 2979927 66390
Reviewed Oct. 18, 2011

"Love it! easy and great flavors!"

MY REVIEW
scrumby User ID: 6202000 32110
Reviewed Oct. 3, 2011

"Delicious! I used a whole chuck roast which I didn't flour and brown. Just placed it with the liquids and seasonings in a foil covered pan and baked for 5 hours in a 275 degree oven. Took out some of the juices and thickened with corn starch."

MY REVIEW
tcarver User ID: 5663692 59599
Reviewed Apr. 14, 2011

"easy and tasted great.."

MY REVIEW
dsm User ID: 3208899 24654
Reviewed Jan. 22, 2011

"I have made this recipe several times for the whole family; we all love it! Very tasty."

MY REVIEW
LeslieMN User ID: 4617578 202928
Reviewed Jan. 9, 2011

"Outstanding. I would serve this to company. Because it is so easy it affords more time with family and guests. Taste is superb. I added additional non-marinated artichokes. Even in our 70s we like to try new things, and this is a definite keeper. Thank you for sharing it."

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