Mom's Beef Burgundy Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 4 tablespoons olive oil
• 1 garlic clove
• 2 large onions, thinly sliced
• 1/3 cup flour
• salt and pepper, to taste
• 2 1/2 lbs lean stewing beef, cut into 1 1/2 inch cubes
• 2 lbs baby red potatoes (about 1 1/2 inches diameter)
• 1/2 teaspoon dried dill weed
• 1 cup burgundy wine
• 1 (10 ounce) can beef consomme
• 4 tablespoons olive oil (or a combination of both) or 4 tablespoons butter (or a combination of both)
• 18 fresh button mushrooms, halved (or quartered, depending on size)
• granulated garlic, to taste
• salt and pepper, to taste
• 1 (10 ounce) package frozen artichoke hearts, thawed and quartered

Recipe

• 1 heat oil in a heavy 6 quart saucepot. saute garlic and onion until golden; remove from pan.
• 2 meanwhile, combine flour, salt, and pepper in a ziplock bag. add beef cubes and shake until well coated.
• 3 brown beef in oil in pot, adding more oil if needed.
• 4 return onions and garlic to pot. add potatoes, dill, wine, and consomme. cover and simmer 1 1/2 hours or until tender.
• 5 meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
• 6 add mushrooms and artichoke hearts to stew. adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.