| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Meats, Beef, Stews |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Oil |
| 2 |
|
Large onions, sliced |
| 1 1/2 |
ts |
Salt |
| 4 |
lb |
Lean beef stew meat |
| 1 |
c |
Burgundy wine |
| 1 |
pk |
Frozen artichoke hearts |
| 2 |
pk |
(8 oz) refrigerated biscuits |
| 1 |
cl |
Garlic, split |
| 1/3 |
c |
Flour |
| 1/2 |
ts |
Dill weed |
| 1 |
cn |
Beef consomme |
| 1 |
cn |
Mushrooms (drained) |
|
|
Butter |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper.
Dredge meat and brown well. Return onion to pot. Add dill weed, wine, and
consomme. Cover tightly and simmer about 2 hours or until meat is tender.
Cook artichokes 1 minute less than package directions. Add to meat. Add
mushrooms. Mix gently. Taste for seasoning. Pour into 2 1/2 quart
casserole. Crown with biscuits (brush with butter and parmesan cheese).
Bake 15 to 20 minutes at 400 degrees. Note: I usually cook the stew in the
pot, add canned artichokes (not marinated) with the mushrooms, simmer until
the mushrooms are done, and serve with french bread. Eliminates the frozen
artichodes, canned biscuits, and baking.
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