Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper.
Dredge
meat and brown well. Return onion to pot. Add dill weed, wine, and
consomme.
Cover tightly and simmer about 2 hours or until meat is tender. Cook
artichokes 1 minute less than package directions. Add to meat. Add
mushrooms. Mix gently. Taste for seasoning. Pour into 2 1/2 quart
casserole.
Crown with biscuits (brush with butter and parmesan cheese). Bake 15 to 20
minutes at 400 degrees.
Note: I usually cook the stew in the pot, add canned artichokes (not
marinated) with the mushrooms, simmer until the mushrooms are done, and
serve
with french bread. Eliminates the frozen artichodes, canned biscuits, and
baking.
