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Artichoke Beef Stew

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. —Janell Schmidt, Athelstane, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 7-1/2 hours
  • Makes
    6-8 servings

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.

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