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Beef Ragout With Artichokes |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Beef Ragout With Artichokes recipe on the web!!_ to 6 tablespoons vegetable oil _ onions large, quartered and sliced _ cloves garlic minced _ pounds boneless beef chuck ___ cup flour ___ teaspoon salt ___ teaspoon black pepper freshly ground _ teaspoon dill weed dried _ cup dry red wine _ cups beef broth (approximately) __ mushrooms fresh, quartered ___ cup butter or margarine _ 9-ounce package frozen artichoke hearts thawed and cut into quarters Biscuits (recipe follows) ___ cup butter or margarine, melted ___ cup parmesan cheese freshly grated Biscuits: _ cups flour _ tablespoon sugar _ 1/2 teaspoons baking powder ___ teaspoon salt ___ teaspoon cream of tartar ___ cup butter cold or margarine * Sift together in bowl, flour, sugar, baking powder, salt, and cream of tartar. With pastry blender cut in butter or margarine until mixture resembles meal; stir in milk and egg. Place dough on lightly-floured surface; knead once or twice and pat into 3/4 -inch thick square. Cut biscuit dough into squares with floured knife. * For altitude over 5,000 feet, use 4 teaspoons baking powder. Bake casserole at 425° F. Heat 3 tablespoons vegetable oil in heavy Dutch oven and sauté onions and garlic for 6 minutes; remove with slotted spoon. Remove any gristle and excess fat from meat; cut into bite-size pieces. Dredge meat in flour, salt, and pepper. In skillet, over medium-high heat, brown meat a third at a time, adding remaining oil as needed. Remove meat and set aside as browned. Return all meat to Dutch oven with onions and garlic. Add dill, wine, and enough broth to barely cover. Simmer, covered, approximately 2 hours or until meat is tender. In skillet, sauté mushrooms in 1/4 cup butter or margarine for 2 to 3 minutes. Add artichoke hearts; sauté 3 to 4 minutes and add to meat mixture. Place stew in 9 x 13-inch baking dish. Arrange biscuit dough on top of ragout and bake in preheated 400° F oven for 20 minutes. Remove casserole from oven and brush top of biscuits with 1/4 cup melted butter or margarine; sprinkle with grated cheese. Return to oven for 5 minutes. Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
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