Artichoke Beef Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 1/3 cup all-purpose flour | 1 teaspoon salt | 1/2 teaspoon pepper |
| 2-1/2 pounds lean beef stew meat, cut into 1-inch cubes | 3 tablespoons vegetable oil | 1 can (10-1/2 ounces) consomme, undiluted |
| 2 medium onions, halved and sliced | 1 cup red wine | 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 | ||
| 1 | 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 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 onions, wine, garlic and dill. Pour over beef. |
| 2 | 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 noodles. |