Beef Stew, President Ronald Reagan's Favorite
Make this beef stew your favorite too by using this stress-free recipe that will help you start your very own cookbook!
Yield
4 servingsPrep
10 minCook
140 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
dill weed
|
|
| 1 | can |
beef stock
|
*
|
| 8 | ounces |
mushrooms, canned
drained |
|
| 1 | x |
butter
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
vegetable oil
|
|
| 2 | larege |
onions
sliced |
*
|
| 1E+1 | ml |
salt
|
|
| 1.8 | kg |
stewing beef
lean |
|
| 237 | ml |
red wine
burgundy |
*
|
| 1 | package |
artichoke hearts
frozen |
*
|
| 462.4 | ml/g |
buttermilk biscuits
refrigerated biscuits, (2x8 ounce packages) |
|
| 1 | cl |
garlic
split |
*
|
| 79 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
dill weed
|
|
| 1 | can |
beef stock
|
*
|
| 231.2 | ml/g |
mushrooms, canned
drained |
|
| 1 | x |
butter
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Heat oil. Sauté garlic and onions. Remove. Mix flour, salt, pepper.
Dredge meat and brown well. Return onion to pot. Add dill weed, wine, and consomme.
Cover tightly and simmer about 2 hours or until meat is tender. Cook artichokes 1 minute less than package directions. Add to meat. Add mushrooms. Mix gently. Taste for seasoning. Pour into 2½ quart casserole.
Crown with biscuits (brush with butter and parmesan cheese). Bake 15 to 20 minutes at 400℉ (200℃).
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. Eliminates the frozen artichodes, canned biscuits, and baking.
