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 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
Heat oil in a heavy kettle. Sauté 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 consommé. 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 sauté 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.
Suggested Menu and Preparation Schedule
Endive Salad French Dressing
Fresh Strawberries & cream
*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
4:00 Wash and Sweeten Strawberries. Chill
*4:15 Prepare Endive for Salad. Refrigerate.
5:30 Assemble Stew for Baking with Biscuits
5:40 Place Stew and Biscuits in Preheated Oven
5:55 Top Biscuits with Butter and Cheese, Add Dressing to Salad
6:00 Bon Appetit! Enjoy your Dinner!
After dinner serve Strawberries and Almond Wafers
*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.
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©1972 Marjon Promotions Inc. All Rights Reserved.
I love this recipe, my sister in law made this year’s ago before it was considered vintage. I make still With a little bit of nostalgia.