Beef Stew In Artichoke Broth Recipes

CROCK POT ARTICHOKE BEEF STEW

Crock Pot Artichoke Beef Stew image

Make and share this Crock Pot Artichoke Beef Stew recipe from Food.com.

Provided by Miss Annie

Categories Stew

Time 7h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
Add beef and toss to coat.
Brown beef in oil.
Transfer to a crock pot with a slotted spoon.
Gradually add consommé to the skillet.
Bring to a boil; stir to loosen browned bits from the pan.
Stir in onions, wine or broth, garlic and dill.
Pour over beef.
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 hot noodles.

Nutrition Facts : Calories 544.7, Fat 29.1, SaturatedFat 9.6, Cholesterol 138.2, Sodium 859.7, Carbohydrate 18.9, Fiber 6.5, Sugar 3.1, Protein 44.5

ARTICHOKE BEEF STEW

Artichoke Beef Stew image

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 7h55m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts :

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