Beef Stew With Artichokes

• 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

Preparation

1. 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.
2. 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.
3. 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.

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