Ingredients
1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper2-1/2 pounds beef stew meat, cut into 1-inch cubes3 tablespoons canola oil1 can (10-1/2 ounces) condensed beef consomme, undiluted2 medium onions, halved and sliced1/2 pound small fresh mushrooms, halved1 cup red wine or beef broth1 garlic clove, minced1/2 teaspoon dill weed2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and choppedHot cooked noodles
Preparation
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.
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.
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.
