Truckadero Stew

• 4 tablespoons oil
• 1 garlic clove, chopped
• 2 large onions, sliced
• 1/3 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 1/2 lbs stewing beef
• 1/2 teaspoon dill weed
• 1 cup Burgundy wine
• 1 (10 ounce) can beef consomme
• 1 (14 ounce) can artichoke hearts, rinsed & drained
• 4 tablespoons butter
• 18 mushrooms, halved
• 2 (8 ounce) packages refrigerated biscuits
• 2 tablespoons butter, melted
• 2 tablespoons parmesan cheese, grated

1. Heat oil and saute garlic & onions till golden. Remove from pan.
2. Mix flour, salt & pepper. Dredge meat in flour mixture and brown well in same oil, adding more if necessary.
3. Return onion to the pan. Add dill, wine, & consomme. Cover tightly and simmer 1 to 1 1/2 hours.
4. Saute mushrooms in a small amount of butter. Add mushrooms and artichokes to meat mixture. Stir gently and test for seasonings.
5. Pour into 2 1/2 quart casserole. top with refrigerator biscuits. Bake at 400u0b0 for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.

oil, garlic, onions, flour, salt, pepper, stewing beef, dill weed, burgundy wine, beef consomme, hearts, butter, mushrooms, butter, parmesan cheese

Taken from www.food.com/recipe/truckadero-stew-241764 (may not work)