Ronnies Truckadero Beef Stew Recipe

• 4 tbsp. oil
• 1 clove garlic, split
• 2 lg. onions, sliced
• 1/3 c. flour
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 pound stewing beef, cut in 1 1/2 inch cubes
• 1/2 teaspoon dill weed
• 1 c. Burgundy
• 1 10 ounce. can beef consomme
• 1 10 ounce. pkg. frzn artichoke hearts
• 4 tbsp. butter
• 18 fresh mushrooms, halved or possibly quartered
• 2 8 ounce. pkg. refrigerated biscuits
• melted butter
• parmesan cheese

1. Heat oil in a heavy kettle.
2. Saute/fry garlic and onions till golden brown.
3. Remove.
4. Mix flour, salt, and pepper.
5. Dredge meat in mix and brown well in the same oil, adding more if needed.
6. Return onion to pot.
7. Add in dill weed, wine and consomme.
8. Cover tightly and simmer about 1 1/2 hrs or possibly till tender.
9. Cook artichokes one minute less than package directions; add in to meat.
10. Heat butter, add in mushrooms and saute/fry 5 min.
11. Add in to meat.
12. Mix gently, correct seasoning and pour into 2 1/2 qt casserole.
13. Crown with biscuits and bake 15-20 min in 400 degree F. oven.
14. Five min before done, brush biscuits with butter and sprinkle with cheese.
15. Bake extra biscuits for dunking.
16. 6 servings.

oil, clove garlic, onions, flour, salt, pepper, stewing beef, dill weed, burgundy, beef consomme, frzn artichoke, butter, mushrooms, refrigerated biscuits, butter, parmesan cheese

Taken from cookeatshare.com/recipes/ronnies-truckadero-beef-stew-53613 (may not work)