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Artichoke Beef Stew

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds lean beef stew -- in 1" cubes
3 tablespoons vegetable oil
1 10.5-oz can condensed beef consommé -- undiluted
2 medium onions -- halved & sliced
1 cup red wine or beef broth
1 clove garlic -- minced
1/2 teaspoon dill weed
2 6.5-oz-jars marinated artichoke hearts -- drain/chopped
20 small fresh mushrooms -- halved
Hot cooked noodles

In a shallow bowl, or large resealable plastic bag, combine 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 consommé to the skillet Bring to a boil and stir to loosen brown bits from pan. Stir in onions, wine or broth, garlic and dill. Pour over beef. Cover and cook on LOW for 7-8 hours or until meat is nearly tender. Stir in artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve over hot noodles. Yield: 6 - 8 servings

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