Artichoke Beef Stew

• 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
• 1/2 pound small fresh mushrooms, halved
• 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
• Hot cooked noodles

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
2. Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef.
3. Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

flour, salt, pepper, beef stew meat, canola oil, condensed beef, onions, fresh mushrooms, red wine, garlic, dill weed, hearts, noodles

Taken from www.tasteofhome.com/recipes/artichoke-beef-stew/ (may not work)