Name: Beef Stew With Artichokes
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: ⅓ cup flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2½ pounds lean beef stew meat (cut into 1-in cubes); 3 tablespoons extra virgin olive oil; 1 can condensed beef broth (undiluted); 2 medium onions (halved and sliced); 1 cup red wine or beef broth; 1 garlic clove (minced); ½ teaspoon dill weed; 2 jars (6½ oz each marinated artichoke hearts, drained and chopped); 20 small fresh mushrooms (halved); Hot cooked noodles

Beef Stew With Artichokes

Beef stew with artichokes made in a slow cooker is the perfect antidote to a cold winter day or a prep ahead Fall weekday dinner.

Beef Stew With Artichokes

Prep Time 10

Cook Time 8

Total Time 8 10

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Servings

Ingredients

⅓ cup flour
1 teaspoon kosher salt
½ teaspoon black pepper
2½ pounds lean beef stew meat cut into 1-in cubes
3 tablespoons extra virgin olive oil
1 can condensed beef broth undiluted
2 medium onions halved and sliced
1 cup red wine or beef broth
1 garlic clove minced
½ teaspoon dill weed
2 jars 6½ oz each marinated artichoke hearts, drained and chopped
20 small fresh mushrooms halved
Hot cooked noodles

Instructions

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 crock-pot with slotted spoon.
Gradually add broth to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine or broth, garlic and dill. Pour the mixture over the beef.
Cover and cook on LOW for 7-8 hours or until the meat is nearly tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through Serve over noodles.