TRUCKADERO STEW

Truckadero Stew image

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!

Provided by CtCountry

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 1597.7, Fat 103.4, SaturatedFat 39.6, Cholesterol 237.9, Sodium 3258.5, Carbohydrate 86.8, Fiber 9.4, Sugar 14.9, Protein 71.4