Beef Pie with Artichokes and Mushrooms

By alas14

Ingredients

• 1 pound chuck roast or sirloin -- cubed
• 1/4 cup olive oil
• 1 1/2 cups onion -- chopped
• 2 tablespoons flour
• 1 cup roma tomato -- diced
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 cup burgundy wine
• 1 cup water
• 8 ounces mushroom -- sliced
• 1 15 oz can artichoke hearts -- drained, quartered
• 1 cup sour cream
• 2 tablespoons flour
• 1 batch sour cream biscuits for topping

Details

Servings 4

Preparation

Step 1

Melt 2 tablespoon butter in Dutch oven, medium heat.

Add onions and cook until transparent.

Meanwhile, toss cubed beef in flour.

When onions are done, remove and add olive oil as needed and brown beef.

When browned, return onions, add water and wine, tomatoes, paste, seasonings

Simmer 1-2 hours until tender.

When beef is tender, add mushrooms and artichokes.

Stir 2 tablespoons flour into sour cream and add to stew.

Cook just until heated through.

Turn into greased casserole and top with biscuits. Cook at 350 for 20-25 minutes, until biscuits are golden.

Biscuits

Roll out biscuit dough. Sprinkle with grated cheese and chopped chives or parsley. Roll up and slice.
Place atop casserole and bake. Brush with cream, if desired.