Mom's Beef Burgundy Stew

Ingredients

• 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 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

Directions

1. 1

   Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.

2. 2

   Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.

3. 3

   Brown beef in oil in pot, adding more oil if needed.

4. 4

   Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.

5. 5

   Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.

6. 6

   Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.