Beef Stew, President Ronald Reagan's Favorite

• 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 buttermilk biscuits refrigerated biscuits, (2x8 ounce packages)
• 1 cl garlic split
• 13 cup flour, all-purpose
• 2 teaspoons dill weed
• 1 can beef stock
• 8 ounces mushrooms, canned drained
• 1 x butter
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oil.
2. Saute garlic and onions.
3. Remove.
4. Mix flour, salt, pepper.
5. Dredge meat and brown well.
6. Return onion to pot.
7. Add dill weed, wine, and consomme.
8. Cover tightly and simmer about 2 hours or until meat is tender.
9. Cook artichokes 1 minute less than package directions.
10. Add to meat.
11. Add mushrooms.
12. Mix gently.
13. Taste for seasoning.
14. Pour into 2 1/2 quart casserole.
15. Crown with biscuits (brush with butter and parmesan cheese).
16. Bake 15 to 20 minutes at 400F (200C).
17. 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.
18. Eliminates the frozen artichodes, canned biscuits, and baking.

vegetable oil, onions, salt, stewing beef lean, red wine burgundy, buttermilk, garlic, flour, dill weed, beef stock, mushrooms, butter, parmesan

Taken from recipeland.com/recipe/v/beef-stew-president-ronald-reag-134 (may not work)