1 lb. top round steak cut in 1 inch cubes
1 clove garlic, minced
2 to 3 tbsp. vegetable oil
1 can beef broth
1 c. burgundy wine
1/4 tsp. dried dill weed, crushed
1/4 tsp. dried marjoram, crushed
1 pkg. frozen artichoke hearts, cooked & drained
1 1/2 c. fresh mushrooms, sliced
2 1/2 tbsp. flour
1/4 c. water
1 recipe drop biscuits

Dredge meat in mix of flour, salt and pepper to coat. In Dutch oven heat oil, add garlic and beef. When beef in browned, add beef broth, burgundy, dill weed and marjoram. Braise covered for 1 1/2 hours stirring occasionally. Add cooked artichoke hearts and mushrooms. Cook 10 minutes. Combine flour and water. Stir into meat mixture. Cook until thickened. Turn into 2 quart casserole.

Prepare drop biscuits from mix (Bisquick) and spoon around edge of casserole. Bake at 400 degrees for 12 to 15 minutes.