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Crock Pot Artichoke Beef Stew

Eileen Goltz | Meat

Ingredients

1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds lean beef stew meat, cut into 1-in cubes
3 tablespoons oil
1 can condensed beef broth, undiluted
2 medium onions, halved and sliced
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 oz each) marinated artichoke hearts, drained and chopped
20 small fresh mushrooms, halved
Hot cooked noodles


Instructions

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 crock-pot with slotted spoon. Gradually add broth to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine or broth, garlic and dill. Pour the mixture over the 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 noodles. This recipe can be doubled and made in the oven in a large roasting pan.