Artichoke Beef Stew       

This Recipe was given to me  by Queen Bear. After having this wonderful stew at a restaurant in Santa Barbara I was on a quest to fine the recipe. This is the recipe tweaked and refined.

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

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 crockpot with  slotted spoon Gradually add consommé to the skillet. Bring to  a boil; stir to loosen browned bits from 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 noodles Yield: 6-8 servings

Note from Chyrel:
I used olive oil and added 3 parsnips,  1 sweet potato, 2 leaks white part only, one onion, some garlic,
mushrooms fresh and of course the artichoke hearts and  drained them well. I also added much more dill than it called for.
I used Burgundy wine. I caramelized all the vegetables in a little olive oil separately and put them in a big bowl until I was ready for them but I think you could roast all the vegetables on a  cookie sheet at a very high heat for about 45 minutes and it would probably do the same thing. This tastes much better the second day so leftovers are a welcome. Let me know how you like it if you try , this is one of my favorites.

I didn't use the crockpot. I made it on top of the stove.