4 tbsp. cooking oil
2 lg. white onions, sliced
1 clove garlic, minced
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lbs. stew beef, cut into 1 1/2 inch cubes
1/2 tsp. dill weed
1 c. burgundy wine
1 (10 oz.) can beef consomme
1 (10 oz.) pkg. frozen lima beans or frozen artichoke hearts
4 tbsp. butter
1 lb. fresh mushrooms, thickly sliced
1 (8 oz.) tube refrigerated buttermilk biscuits
Parmesan cheese

Combine flour, salt, and pepper in plastic bag. Dredge beef cubes in mixture until well coated. Add beef to oil and brown thoroughly on all sides. Remove from skillet and put in large casserole dish. Saute onion and garlic until soft; add to casserole dish. Cover meat/onion mixture with the dill weed, wine, and beef consomme; cover dish and bake 2 hours at 350 degrees. Uncover and add limas or artichoke hearts and return to casserole to oven, covered, until vegetables are cooked. Separate biscuits and arrange on top of meat mixture in casserole dish and sprinkle Parmesan cheese over biscuits. Return casserole, uncovered, to oven at 400 degrees for 12 to 15 minutes or until biscuits are puffy and golden.