4 tbsp. oil
1 clove garlic, split
2 lg. onions, sliced
1/3 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 lb. stewing beef, cut in 1 1/2 inch cubes
1/2 tsp. dill weed
1 cup Burgundy
1 10 oz. can beef consomme
1 10 oz. pkg. frozen artichoke hearts
4 tbsp. butter
18 fresh mushrooms, halved or quartered
2 8 oz. pkg. refrigerated biscuits
melted butter
Parmesan cheese

Heat oil in a heavy kettle. Saute garlic and onions until golden. Remove.

Mix flour, salt, and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed.

Return onion to pot. Add dill weed, wine and consomme. Cover tightly and simmer about 1 1/2 hours or until tender.

Cook artichokes one minute less than package directions; add to meat.

Melt butter, add mushrooms and saute 5 minutes. Add to meat.

Mix gently, correct seasoning and pour into 2 1/2 quart casserole. Crown with biscuits and bake 15-20 minutes in 400°F. oven.

Five minutes before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking.

Makes 6 servings.