Beef Stew With Bisquick Topping Food

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BEEF AND BISCUIT STEW



Beef and Biscuit Stew image

This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's-she had to cook for nine children! Better yet, my brothers, sisters and I loved it.

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 8-10 servings.

Number Of Ingredients 19

2 pounds beef stew meat, cut into 1-inch cubes
All-purpose flour
2 tablespoons vegetable oil
2 beef bouillon cubes
2 cups boiling water
Salt and pepper to taste
6 to 8 small potatoes, peeled and quartered
3 small onions, quartered
4 carrots, sliced
1 package (9 ounces) frozen cut green beans, thawed
2 tablespoons cornstarch
1/4 cup water
BISCUIT DOUGH:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 to 1 cup milk
Melted butter

Steps:

  • Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.

Nutrition Facts : Calories 382 calories, Fat 13g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 542mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

BEEF STEW WITH BISQUICK DUMPLINGS



Beef Stew With Bisquick Dumplings image

This beef stew with dumplings is a flavorful preparation of beef that can be served with bread or rice. Cooked with ground chuck and flavored with lemon juice, worcestershire sauce, paprika and pepper, the beef stew has bisquick dumplings in it. finished with a sprinkling of parsley flakes, the beef stew with dumplings is a filling recipe for a meal.

Provided by admin

Number Of Ingredients 0

Steps:

  • Brown chuck; add onion, garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves and cloves. Simmer 2 hours. Add carrots, potatoes and onions; simmer 30 minutes or until vegetables are done. Remove bay leaves and garlic. Combine flour and water; add to stew. Cook until gravy thickens and boils. Follow dumpling recipe on Bisquick box; add parsley flakes. Drop on top of stew; cook 10 minutes, uncovered, and 10 minutes covered.

Nutrition Facts :

BISCUIT-TOPPED BEEF STEW



Biscuit-Topped Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

4 slices thick-cut bacon, chopped
1 pound chuck roast, cut into 1-inch pieces
3/4 cup medium-diced carrots
3/4 cup medium-diced celery
2 tablespoons all-purpose flour
Salt and pepper
1 cup red wine
4 cups beef stock
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup pearl onions, peeled
1 cup diced button mushrooms
2 tablespoons chopped fresh parsley
2 cups self-rising flour, sifted, plus more for flouring work surface
1/4 cup cold coconut oil (refrigerate to solidify prior to measuring)
3/4 cup cold milk
Melted butter, for brushing

Steps:

  • Special equipment: four 10-ounce ramekins For the beef stew: In a heavy saucepan, fry the bacon until crisp. Remove the bacon and reserve. Brown the beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add the reserved bacon and beef back into the pan. Sprinkle with the flour and some salt and pepper and toss to coat evenly. Add the wine and let it reduce by half, 2 to 3 minutes. Add the beef stock, thyme and garlic. Cover and cook over low heat for 1 hour. Add the onions to the stew and cook for an additional 15 minutes. Add the mushrooms and parsley, season with more salt and pepper and cook an additional 15 minutes. Preheat the oven to 450 degrees F. For the biscuits: In a bowl and using your fingers, mix together the flour and coconut oil very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds. Ladle the stew into four 10-ounce ramekins, filling them three-quarters full. Top each with a biscuit round and brush the biscuits with melted butter. Place the ramekins on a baking sheet and bake until the biscuits are golden brown, about 15 minutes.

BEEF STEW WITH PARMESAN BISCUIT CRUST



Beef Stew with Parmesan Biscuit Crust image

Looking for a hearty dinner made using Original Bisquick® mix? Then check out this delicious beef stew pour with tasty Parmesan biscuit crust.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 14

1 1/2 lb beef stew meat
3/4 cup Original Bisquick™ mix
2 tablespoons olive or vegetable oil
2 cans (14 oz each) vegetable broth
2 cups baby carrots
1 stalk celery, chopped (1/2 cup)
1 cup pearl onions or 1 medium onion, chopped (1/2 cup)
3 sprigs fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup frozen peas
1 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix beef and 1/4 cup of the Bisquick® mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.
  • In 3-quart casserole, mix remaining 1/2 cup Bisquick® mix and the broth, using wire whisk. Add beef, carrots, celery, onions and thyme. Bake uncovered 1 hour; stir. Season with salt and pepper. Stir in peas.
  • In small bowl, stir Parmesan Biscuit Crust ingredients until blended. Pour over stew. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 490, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 9 g, Sodium 1420 mg, Sugar 9 g, TransFat 1 1/2 g

BISCUIT-TOPPED STEAK PIE



Biscuit-Topped Steak Pie image

This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!

Provided by Karen..

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs top round steaks, cooked and cut into 1 inch cubes (London broil, or use any kind of leftover beef you have on hand)
1 (9 ounce) bag frozen baby carrots
1 (9 ounce) bag frozen peas and pearl onions
1 large baking potato, cooked and cut into 1/2 inch pieces
1 (18 ounce) jar beef gravy (or use home-made or mixes)
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 (10 ounce) can refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
  • Combine beef, frozen vegetables and potato in prepared dish.
  • Stir in gravy, thyme and pepper.
  • Bake uncovered for 40 minutes and remove from oven.
  • Increase temperature to 400°F and top the casserole with biscuits.
  • Bake for 8-10 minutes more or until golden brown.

Nutrition Facts : Calories 689.7, Fat 30.1, SaturatedFat 10.6, Cholesterol 107.6, Sodium 1910.4, Carbohydrate 55.3, Fiber 5.9, Sugar 9.4, Protein 49

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