Truckadero Stew - cooking recipe

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

Preparation

Heat oil and saute garlic & onions till golden. Remove from pan.
Mix flour, salt & pepper. Dredge meat in flour mixture and brown well in same oil, adding more if necessary.
Return onion to the pan. Add dill, wine, & consomme. Cover tightly and simmer 1 to 1 1/2 hours.
Saute mushrooms in a small amount of butter. Add mushrooms and artichokes to meat mixture. Stir gently and test for seasonings.
Pour into 2 1/2 quart casserole. top with refrigerator biscuits. Bake at 400\u00b0 for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.