Beef Burgundy Casserole

2/3 c flour (divided)
2 tsp salt
1 tsp pepper
2-3 lbs London broil, stew or kabob cut into 1” cubes (meat from the round)
1-2 cloves fresh garlic minced
1/3 c oil
4 cans beef consommé
2 c burgundy wine (I use merlot since it is easier to find than burgundy)
½ tsp dill weed
½ tsp crushed marjoram
1 lb green beans (fresh, frozen, or 3 drained cans)
24 oz mushrooms (fresh chopped, or 3 cans)
Biscuits

Combine 1/3 cup flour, salt and pepper in a large bowl, toss meat in and coat well. In large pan, brown meat adding the garlic. Add consommé, wine, dill weed and marjoram. Cover and simmer 1 ½ hrs, stirring occasionally. Add vegetables and cook 10 minutes longer.

Make thickening (1/3 c flour & ½ c water) as for gravy. Stir into mixture, cooking until thickened and bubbly. Pour all into two 2 qt casseroles, top with biscuits and bake at 400 degrees 12 to 15 minutes or until biscuits are golden brown.

The meat and veggie mixture freezes well, and can be topped with the biscuits after defrosting.

(Since John isn’t a big fan of biscuits, I generally serve the meat and veggies over rice or mashed potatoes. I’m going to dry making cooking some dumplings in the meat next time I make this.)