BEEF STEW, PRESIDENT REAGAN'S FAVORITE ****

s BEEF STEW, PRESIDENT REAGAN'S FAVORITE **** s

Yields: 4 Servings posted as 36179

Ingredients

4 teaspoons Oil
2 Large onions, sliced
1 1/2 teaspoons Salt
4 pounds Lean beef stew meat
1 cup Burgundy wine
1 pk Frozen artichoke hearts
2 pk (8 oz) refrigerated biscuits
1 clove Garlic, split
1/3 cup Flour
1/2 teaspoon Dill weed
1 can Beef consomme
1 can Mushrooms (drained)
Butter
Grated Parmesan cheese

Instructions
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10-23-2011 chris made this for brews and bluegrass picnic at nashoba winery, very good, msde it in crockpot, slow overniight, then took it in the crock pot and it stayed warm, added small potatoes, some yukon, some red
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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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Cuisine : Uncategorized	Main Ingredient : Beef