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Beef Stew With Artichokes

Beef Stew

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. 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.
  2. 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.
  3. 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.


This recipe can be doubled and made in the oven in a large roasting pan.