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Beef Stew
Circa 1972 Marjon Promotion Cards
Beef Stew
Ingredients
- 4 tbs. 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 Ib. stewing beef cut in 1-1/2″ cubes
- 1/2 tsp. dill weed
- 1 Cup Burgundy
- 1 10- oz. can beef consomme
- 1 10- oz pkg frozen artichoke Hearts
- 4 tbsp. butter or margarine
- 18 fresh mushrooms halved
- or quartered
- 2 8- oz. pkg. refrigerated
- biscuits
- melted butter
- parmesan cheese
Instructions
- 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 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 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake
- 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking 6 servings.