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Burgundy Beef Stew Recipe

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This recipe for Burgundy Beef Stew is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T olive oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp salt
1/4 tsp pepper
2-1/2 lbs stewing beef, cut into 1 inch cubes
1/2 tsp dill weed
1 cup California red wine
1 can beef consomme soup
1-10 oz. Package frozen artichoke hearts
4 T butter
18 mushrooms, halved
2 packages refrigerated biscuits
Melted butter
Parmesan Cheese
Directions:
Directions:
Heat oil in a heavy kettle. Saute garlic and onions until golden. Remove. Mix flour, salt, and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onions to pot. Add dill weed, wine, and consomme. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package direction; add to meat. Melt butter, add mushrooms, and saute 5 minutes. Add to meat. Mix gently, correct seasonings and pour into a casserole dish. Crown with biscuits and bake 15 to 20 minutes in a 400º oven. Five minutes before done, brush biscuits with Butter and sprinkle with cheese. Bake extra biscuits for dunking.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 20 minutes; cooking 3 hours
Personal Notes:
Personal Notes:
Adapted from California Wine Lovers Cookbook

 

 

 

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