Artichoke Beef Stew Recipe
"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."
6-8 Servings
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 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
20 small fresh mushrooms, halved
Hot cooked noodles
Directions
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 3-qt. slow cooker with a slotted spoon. Gradually add consomme to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine, garlic and dill. Pour over beef.
Cover and cook for low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 355 calories, 19 g fat (5 g saturated fat), 90 mg cholesterol, 682 mg sodium, 11 g carbohydrate, 1 g fiber, 30 g protein.
Artichoke Beef Stew published in Quick Cooking January/February 1999, p35
Beth Layman :)
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