Truckadero Beef Stew

Ingredients

• 4T. oil
• 1 10 oz. can beef consomme
• 1 clove garlic, split
• 2 large onions, sliced
• Ys cup flour
• 1% t. salt
• Y% t. pepper
• 2'/ |b. stewing beef, cut in 1'2” cubes
• 1 cup Burgundy
• % t. dill weed
• 4 T. butter or margarine
• 1 10 oz. pkg. frozen artichoke hearts
• 18 fresh mushrooms, halved or quartered
• 2 8 oz. pkg. refrigerated biscuits
• parmesan cheese

Method

1. 1

   Heat oil in a heavy kettle.

2. 2

   Saute garlic and onions until golden.

3. 3

   Remove.

4. 4

   Mix flour, salt, and pepper.

5. 5

   Dredge meat in mixture and brown well in the same oil, adding more if needed.

6. 6

   Return onion to pot.

7. 7

   Add dill weed, wine and consomme.

8. 8

   Cover tightly and simmer about 1.5 hours or until tender.

9. 9

   Cook artichokes one minute less than package directions; add to meat.

10. 10

    Melt butter, add mushrooms and saute 5 minutes.

11. 11

    Add to meat.

12. 12

    Mix gently, correct seasoning and pour into a 2 quart casserole.

13. 13

    Crown with biscuits and bake 15-20 minutes in 400° oven.

14. 14

    Five minutes before done, brush biscuits with butter and sprinkle with cheese.

15. 15

    Bake extra biscuits for dunking.

Nutrition per serving

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 4. The excerpt below is the record exactly as published.

Truckadero Beef Stew 4T. oil 1 10 oz. can beef consomme 1 clove garlic, split 1 10 oz. pkg. frozen artichoke hearts 2 large onions, sliced 4 T. butter or margarine Ys cup flour 18 fresh mushrooms, halved or quartered 1% t. salt 2 8 oz. pkg. refrigerated biscuits Y% t. pepper 2'/ |b. stewing beef, cut in 1'2” cubes melted butter % t. dill weed 1 cup Burgundy parmesan cheese

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