4 tbsp. oil
1 clove garlic, split
2 lg. onions, sliced
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 lbs. stewing beef, cut in 1 1/2-inch cubes
1 (10 oz.) pkg. frozen artichoke hearts
1/4 c. Parmesan cheese, grated
1/2 tsp. dill weed
1 c. burgundy wine
1 (10 oz.) can beef consomme
4 tbsp. butter (divided)
18 fresh mushrooms, halved
2 (8 oz.) pkgs. refrigerated biscuits

Heat oil in kettle. Saute garlic and onion until tender; remove. Mix flour, salt and pepper in shallow bowl. Coat meat cubes in flour mix and brown well in same oil. Return onion and garlic to pot, adding dill weed, wine and consomme. Cover and simmer 1 1/2 hours or until tender.

Cook artichokes (use package directions). Add to meat. Saute mushrooms in 2 tablespoons butter. Add to meat. Mix gently. Taste and season further if needed. Pour into 2 1/2-quart casserole. Crown with biscuits and bake 15-20 minutes at 400 degrees. Brush with 2 tablespoons melted butter and sprinkle with cheese to taste.