Beef Stew

• 4 Tbsp. oil
• 1 clove garlic, split
• 2 large onions, sliced
• 1/3 c. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 to 3 lb. chuck roast, cut in 1 1/2-inch cubes (trim fat)
• 1 Tbsp. dill weed
• 1 c. Burgundy
• 3 (10 oz.) cans beef consomme
• 1 lb. fresh mushrooms
• 1 c. carrots, sliced
• 4 Tbsp. butter
• 2 (8 oz.) cans biscuits
• melted butter
• Parmesan cheese

1. Heat oil in heavy kettle.
2. Saute garlic and onions until golden.
3. Remove.
4. Mix flour, salt and pepper.
5. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot.
6. Add carrots, dill weed, wine and consomme. Cover tightly and simmer about 1 1/2 hours or until tender.
7. Melt butter.
8. Add mushrooms and saute 5 minutes.
9. Add to meat.
10. Mix gently and pour into large baking pan.
11. Crown with biscuits and bake 15 to 20 minutes at 400u0b0 for 5 minutes.
12. Before done, brush with butter and sprinkle with cheese.

oil, clove garlic, onions, flour, salt, pepper, chuck roast, dill weed, burgundy, beef consomme, fresh mushrooms, carrots, butter, cans biscuits, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568976 (may not work)