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Beef Stew with biscuits Recipe

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This recipe for Beef Stew with biscuits is from The Licate Family 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 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 lb stewing beef, cut into 1-1/2" cubes
1/2 tsp dill weed
1 cup Burgandy
1 10-oz can beef consomme
1 10-oz pkg frozen artichoke hearts
4 T butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz refigerated biscuits
melted butter
parmesan cheese
Directions:
Directions:
Preheat oven to 400º

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, add more if needed. Return onion 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 directions; add to meat. Melt butter, add mushrooms and saute 5 minutes. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 minutes. Five minutes before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking.

 

 

 

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