Artichoke Herbed Beef Stew for the Crock Pot

• 13 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 12 lbs lean stewing beef, cut into 1 inch cubes
• 3 tablespoons olive oil
• 1 (10 1/2 ounce) can condensed beef consomme, undiluted
• 2 medium onions, halved and sliced
• 1 cup Burgundy wine or 1 cup beef broth
• 1 garlic clove, minced
• 1 teaspoon dill weed
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and chopped
• 30 small fresh mushrooms, halved
• hot cooked noodles (optional)

1. In shallow bowl, combine the flour, salt and pepper.
2. Add the beef and toss to coat.
3. In a skillet, brown the beef in oil; transfer to a crock pot with a slotted spoon.
4. Gradually add the consomme to the skillet.
5. Bring to a boil and stir to loosen browned bits from pan.
6. Stir in the onions, wine or broth, and if you choose, garlic and dill.
7. Cover and cook on low for 7 to 8 hours or until the meat is almost tender.
8. Stir in the artichokes and mushrooms and cook 30 minutes longer or until heated through.
9. Serve over noodles or not--its up to you.

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

Taken from www.food.com/recipe/artichoke-herbed-beef-stew-for-the-crock-pot-58538 (may not work)