Beef Stew, President Ronald Reagan's Favorite

Make this beef stew your favorite too by using this stress-free recipe that will help you start your very own cookbook!

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	140 minutes
	Ready In	160 minutes

Ingredients

4	teaspoons	vegetable oil
2	larege	onions	sliced
2	teaspoons	salt
4	pounds	stewing beef	lean
1	cup	red wine	burgundy
1	package	artichoke hearts	frozen
16	ounces	biscuits	refrigerated biscuits, (2x8 ounce packages)
1	cl	garlic	split
1/3	cup	flour, all-purpose
2	teaspoons	dill weed
1	can	beef broth
8	ounces	mushrooms, canned	drained
1	x	butter
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

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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Member Review

Artichoke-Stuffed Chicken Breasts

i tried this and it was very good but bland i did it again last night but added a little rosemary also in the inside and used a whole sprig in the sauce and took it out when it was done it was great this recipe is good but needs a little spice to it

Reviewed by mrscosmos

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