Truckadero Stew

Long time family favorite. My Mom found this recipe in the 1980's in a newspaper article on presidential candidate's favorite recipes. This one belonged to Ronald Regan. Bake extra biscuits to soak up the juices - yummy!

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Heat oil and sauté 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, & consommé. Cover tightly and simmer 1 to 1 1/2 hours.
4. Sauté 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 400° for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.