Crock Pot Artichoke Beef Stew

• 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

1. Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
2. Add beef and toss to coat.
3. Brown beef in oil.
4. Transfer to a crock pot with a slotted spoon.
5. Gradually add consomme to the skillet.
6. Bring to a boil; stir to loosen browned bits from the pan.
7. Stir in onions, wine or broth, garlic and dill.
8. Pour over beef.
9. Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
10. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through.
11. Serve over hot noodles.

flour, salt, pepper, lean stewing beef, vegetable oil, condensed beef, onions, red wine, garlic, dill weed, hearts, mushrooms, noodles

Taken from www.food.com/recipe/crock-pot-artichoke-beef-stew-28437 (may not work)