Ingredients
- 2 onions
- 1 butter
- 1 parmesan cheese
- 1,800 gr beef stew meat (lean)
- 240 ml burgundy wine
- 40 gr flour
- 20 ml oil
- 6 gr salt
- 3 gr dill weed
- 1 package artichoke hearts (frozen)
- 1 package beef consomme
- 1 package mushrooms
- some garlic
Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper.
Dredge meat and brown well. Return onion to pot. Add dill weed, wine, andconsomme.
Cover tightly and simmer about 2 hours or until meat is tender. Cookartichokes 1 minute less than package directions. Add to meat. Addmushrooms. Mix gently. Taste for seasoning. Pour into 2.5 quartcasserole.
Crown with biscuits (brush with butter and parmesan cheese). Bake 15 to 20minutes at 400 degrees.
Note: I usually cook the stew in the pot, add canned artichokes (notmarinated) with the mushrooms, simmer until the mushrooms are done, andserve with french bread. Eliminates the frozen artichodes, canned biscuits, andbaking.
