Ronald Reagan’s Truckadero Beef Stew

This may be one of my favorites so far. I love that she has Ronald Reagan’s favorite stew, hand written, in her box of recipes. I had to look it up to find out more of the history of it and I came across an old Washington Post article that includes the exact recipe. Since they were living in Virginia when this article was written, I have to imagine she got it from this exact article! Maybe? I am going to tell myself its so.


4 T oil

1 clove garlic, split

2 large onions, sliced

1 C flour

1 1/2 tsp salt

1/4 tsp pepper

2 1/2 lbs stewing beef, cut into 1 1/2′ cubes

1/2 tsp dill weed

1 C red wine

1 can beef consommé

1 pkg (10oz) frozen artichoke hearts

4 T butter

18 fresh mushrooms, halved or quartered

2 package (8oz size) refrigerated biscuits

melted butter

Parmesan Cheese


  1. Heat oil in a dutch oven
  2. Saute garlic and onions until golden, remove from
  3. Mix flour, salt and pepper, dredge meat
  4. Brown meat in oil (add more oil if needed)
  5. Return onion and garlic to pot
  6. Add dill, wine and consommé
  7. Cover and simmer 1 to 1 1/2 hours, or until tender
  8. Cook artichokes 1 minute less than package directions, add to meat
  9. In separate pan, melt butter and sauté mushrooms for 5 minutes, add to meat
  10. Mix all gently and season as needed
  11. Pour into 2 1/2 quart casserole dish
  12. Crown in biscuits and bake 15 to 20 minutes in 400º oven
  13. Five minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.
  14. Bake extra biscuits for dunking in stew’s juices

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