Beef Stew, President Ronald Reagan Recipe

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Beef Stew, President Ronald Reagan

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Ingredients

4 tsp
oil
2 large
onions, sliced
2 tsp
salt
4 lb
beef stew meat
1 c
burgundy wine
1 pkg
artichoke hearts, frozen
2 pkg
refrigerated biscuits
1
garlic clove, halved
1/3 c
flour
2 tsp
dill weed
1 can(s)
beef consomme
1 can(s)
mushrooms, drained
butter
parmesan cheese, grated

Step-By-Step

1Heat oil.
2Saute garlic and onions and remove.
3Mix flour, salt and pepper.
4Dredge meat and brown well.
5Return onion to pot.
6Add dill weed, wine and consomme.
7Cover tightly and simmer about 2 hours or until meat is tender.
8Cook artichokes 1 minute less than package directions.
9Add to meat.
10Add mushrooms and mix gently.
11Taste for seasoning.
12Pour into 2 1/2 quart casserole.
13Crown with biscuits (brush with butter and parmesan cheese).
14Bake 15 to 20 minutes at 400 degrees.
15Note: 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. This eliminates the frozen artichokes, canned biscuits and baking.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy