Beef Stew

Name: Beef Stew
Ingredients: 4 Tbsp. oil; 1 clove garlic, split; 2 large onions, sliced; 1/3 c. flour; 1 1/2 tsp. salt; 1/4 tsp. pepper; 2 1/2 to 3 lb. chuck roast, cut in 1 1/2-inch cubes (trim fat); 1 Tbsp. dill weed; 1 c. Burgundy; 3 (10 oz.) cans beef consomme; 1 lb. fresh mushrooms; 1 c. carrots, sliced; 4 Tbsp. butter; 2 (8 oz.) cans biscuits; melted butter; Parmesan cheese

16 ingredients

12 steps

Ingredients

4 Tbsp. oil
1 clove garlic, split
2 large onions, sliced
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 lb. chuck roast, cut in 1 1/2-inch cubes (trim fat)
1 Tbsp. dill weed
1 c. Burgundy
3 (10 oz.) cans beef consomme
1 lb. fresh mushrooms
1 c. carrots, sliced
4 Tbsp. butter
2 (8 oz.) cans biscuits
melted butter
Parmesan cheese

Directions

1

Heat oil in heavy kettle.
2

Saute garlic and onions until golden.
3

Remove.
4

Mix flour, salt and pepper.
5

Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot.
6

Add carrots, dill weed, wine and consomme. Cover tightly and simmer about 1 1/2 hours or until tender.
7

Melt butter.
8

Add mushrooms and saute 5 minutes.
9

Add to meat.
10

Mix gently and pour into large baking pan.
11

Crown with biscuits and bake 15 to 20 minutes at 400° for 5 minutes.
12

Before done, brush with butter and sprinkle with cheese.