President Ronald Reagan’s Favorite Beef Stew

Just as the rest of the country did, the South also adopted President Reagan, so his favorite recipe is included.

4 teaspoons vegetable oil

2 large onions, sliced

1 garlic clove, split

⅓ cup all-purpose flour

2 teaspoons salt

Pepper

4 pounds lean beef stew meat

2 teaspoons dill weed

1 cup Burgundy wine

1 (10¾-ounce) can beef consommé

1 (10-ounce) package frozen artichoke hearts

1 (8-ounce) can mushrooms, drained

2 (8-ounce) packages refrigerated biscuits

½ cup (1 stick) butter, melted

16 ounces grated Parmesan cheese

Heat the oil in a large skillet on medium heat. Sauté the onions and garlic. Remove them from the skillet. In a small bowl mix the flour, salt, and pepper to taste. Dredge the meat in the flour mixture and brown it well in the hot oil. Return the onion mixture to the skillet. Add the dill weed, wine, and consommé. Cover tightly, reduce the heat to low, and simmer about 2 hours or until the meat is tender. Cook the artichokes for 1 minute less than the package directions indicate. Drain. Add the artichokes to the meat. Add the mushrooms. Mix gently. Taste for seasoning. Preheat the oven to 400°. Pour the mixture into a 2½-quart casserole. Crown with the biscuits. Brush the biscuits evenly with the butter. Sprinkle with the grated cheese. Bake for 15 to 20 minutes.

YIELD: 10 TO 12 SERVINGS