Beef Pot Pie w/Parmesan Biscuit Crust

Serves 6

This is NOT heart healthy, but it sure is good!
2 lbs. round steak, cut in 1″ cubes
1 teaspoon salt
2 tablespoons brandy (optional)
1/4 teaspoon pepper
3 tablespoons flour
1/4 cup extra-virgin olive oil
2 tablespoons butter
4 cloves garlic, minced
1 lb. fresh mushrooms, cut in half
1 4 oz. can minced green chilies
1 carrot, peeled and sliced
2 10 oz. packages frozen artichoke bottoms or hearts, cooked as directed on package
1 teaspoon fresh marjoram, chopped
2 teaspoons fresh dill, snipped
1 teaspoon fresh thyme, chopped
1 cup burgundy, or other red dinner wine
1 can chicken broth (approx. 14 oz.)
1 tablespoon red wine vinegar
1 recipe Parmesan Biscuit Crust

Sprinkle meat with salt and pepper; dredge in flour. In large heavy skillet, heat oil, butter and garlic. When garlic begins to turn golden (not brown!) add meat, and cook until lightly browned on all sides. As this point, if you would like to add a little extra flavor, add the 2 tablespoons of brandy to the pan, carefully light with a match, and swirl pan to coat meat with flaming brandy until flames die out. Remove meat to a warm platter.

In same skillet, add mushrooms and carrots; cover and simmer 7 minutes (add a little more oil if necessary). Add chilies and return meat to pan. Add chicken broth, wine, and red wine vinegar; simmer covered for 1 1/2 hours, stirring occasionally. Add cooked artichokes, marjoram, dill and thyme. Pour mixture into a 2 to 2 1/2 qt. baking dish. Top with Parmesan Biscuits arranged around the edge of the casserole. Bake at 400F until biscuits are golden brown.

Parmesan Biscuit Crust

1 8 oz. package refrigerated biscuit dough
2 tablespoons melted butter
1/4 cup shredded parmesan cheese
fresh dill, snipped

Separate biscuits. Dip each one in melted butter, then roll in cheese and sprinkle lightly with dill. You can always make a double batch and bake them when you are baking the pot pie…