President Ronald Reagan's Favorite Beef Stew

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Preparation time:
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Difficulty: Medium - experience needed


4 tsp vegetable oil
2 large onions sliced
1 garlic clove, split
1/3 c all purpose flour
2 tsp salt
pepper to taste
4 lbs lean beef stew meat
2 tsp dill weed (optional)
1 c Burgundy wine
1 (10 3/4 oz) can beef consomme'
1 (10 oz) pkg frozen artichoke hearts
1 (8 oz) can mushrooms, drained (optional)
2 (8 oz) packages refrigerated biscuits
1/2 c (1 stick) butter, melted
16 oz grated Parmesan cheese


Heat the oil in a large skillet on medium heat. Saute the onions and garlic. Remove them from the skillet. In a large bowl mix the flour, salt and pepper. Dredge the meat in the flour mixture and brown it well in the hot oil. Return the onion mixture to the skillet. Add dill, wine, and consomme'. Cover tightly, reduce heat, and simmer about two hours or until meat is tender. Cook the artichokes for one minute less than the package directions indicate. Drain. Add artichokes to the meat. Add the mushrooms. Mix gently. Taste for seasoning. Preheat oven to 400. Pour the mixture into a deep 8 X 14 inch baking dish. Crown with the biscuits. Brush the biscuits evenly with butter. Sprinkle with the grated cheese. Bake 15 - 20 minutes.


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