Beef Ragout With Artichokes

Serves: 8
Total Calories: 291


3 pounds boneless beef chuck
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 onions large, quartered and sliced
2 cloves garlic minced
3 tablespoons vegetable oil
2 to 3 tablespoons vegetable oil
1 cup red wine
1 teaspoon dill weed dried weed, crushed
About 2 cups beef broth or bouillon
20 mushrooms fresh, quartered
1/4 cup butter or margarine
1 (9-ounce) package frozen artichoke heart thawed and quartered
Egg Biscuit dough
1/4 cup butter or margarine, melted
1/4 cup Parmesan cheese grated


Remove any gristle and excess fat from meat cut into bite-size pieces. In a plastic bag combine flour, salt and pepper add beef, a few pieces at a time, and shake until beef is well coated set aside.

In a Dutch oven over medium-high heat sauté onions and garlic in oil for 6 minutes remove with a slotted spoon and set aside.

Brown meat, one-third at a time, in a Dutch oven, adding remaining oil as needed. Return all meat to Dutch oven with onions and garlic. Add wine, dill and enough broth or bouillon to barely cover. Cover and simmer for 2 hours or until meat is tender.

In a large skillet over medium-high heat sauté mushrooms in butter or margarine for 2 to 3 minutes. Add artichoke hearts sauté for 3 to 4 minutes. Add to meat mixture and pour into a 13 x 9 x 2-inch baking dish.

Preheat oven to 400° F. Pat or roll dough into a 3/4 -inch thick square. Cut into squares with a floured knife. Arrange on top of ragout and bake for 20 minutes.

Remove from oven and brush tops of biscuits with butter or margarine sprinkle with cheese. Bake 5 minutes longer or until golden brown.

Nutritional Facts:

Serves: 8
Total Calories: 291
Calories from Fat: 188

This Beef Ragout With Artichokes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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