Prep 25 mins
Cook 7 hrs
A great tasting stew served over noodles. It is one of my favorites.
Make and share this Crock Pot Artichoke Beef Stew recipe from Food.com.
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 lbs lean stewing beef, cut into 1 inch cubes
- 3 tablespoons vegetable oil
- 1 (10 1/2 ounce) can condensed beef consomme, undiluted
- 2 medium onions, halved and sliced
- 1 cup red wine or 1 cup beef broth
- 1 garlic clove, minced
- 1⁄2 teaspoon dill weed
- 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and chopped
- 20 small fresh mushrooms, halved
- hot cooked noodles
- Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
- Add beef and toss to coat.
- Brown beef in oil.
- Transfer to a crock pot with a slotted spoon.
- Gradually add consommé to the skillet.
- Bring to a boil; stir to loosen browned bits from the pan.
- Stir in onions, wine or broth, garlic and dill.
- Pour over 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 hot noodles.
Delicious! Wouldn't change a thing!!!
This is a spectacular stew! The flavor is dead on and it thickens perfectly on its own. I used only 2 pounds of stew meat and used about 1 1/2 cups sliced carrots. I also used presliced mushrooms which I added in at the beginning of the cooking time. Dh begged me to make this stew again. I served it over chive buttered egg noodles and had garlic rolls with it. It was a fantastic meal.
Easy & delicious! I didn't brown the meat & just cut a chuck roast into cubes & added the other ingredients as stated in the recipe. I couldn't find beef consomme, so I substituted organic beef broth & added a beef bouillion cube. I used a good italian red (montepulcciano) & added a bay leaf & 1 tsp of thyme. After the artichokes & mushrooms were cooked through, I turned the crockpot to high & added a cornstarch and water mixture to thicken. I served this with brown buttered wide egg noodles & french bread to sop up the fantastic sauce. My family loved it & ask that I make it again sometime! A yummy, great change from a traditional beef stew. Thaks!