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Crock Pot Artichoke Beef Stew
Crock Pot Artichoke Beef Stew Eileen Goltz | Meat
8 hours, 15 minutes 25 minutes
7 hours, 50 minutes
6 servings

  • ⅓ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2½ lbs. lean beef stew meat, cut into 1-inch cubes
  • 3 Tablespoons oil
  • 1 can condensed beef broth, undiluted
  • 2 medium onions
  • 1 cup red wine or beef broth
  • 1 garlic clove, minced
  • ½ teaspoon dill weed
  • 2 jars (6½ oz. each) marinated artichoke hearts
  • 20 small fresh mushrooms
  • 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.
  2. In a skillet, brown beef in oil. Transfer to a crock pot (slow cooker) with slotted spoon. Gradually add broth to the skillet. Bring to a boil; stir to loosen browned bits from pan.
  3. Halve and slice onions and combine with wine or broth, garlic, and dill. Pour the mixture over the beef.
  4. Cover and cook on LOW for 7 to 8 hours or until the meat is nearly tender.
  5. After the meat has cooked for 7 to 8 hours, halve mushrooms and drain and chop artichoke hearts; stir into the crock pot.
  6. Cook 30 minutes longer or until heated through
  7. Serve over noodles.
  • This recipe can be doubled and made in the oven in a large roasting pan.

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