Preparation:
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 slow cooker with a slotted spoon. Gradually add consomme 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. |
