Beef Stew With Parmesan Biscuit Crust Food

BEEF STEW WITH CREAM BISCUITS

Steps:

• In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
• Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
• Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
• Heat oven to 325 degrees F and arrange a rack in the middle.
• Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
• Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
• When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
• Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.

BEEF AND BISCUIT STEW

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.

BEEF STEW WITH PARMESAN BISCUIT CRUST

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.

BISCUIT-TOPPED BEEF STEW

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.

MOM'S BEEF STEW TOPPED WITH SAGE PARMESAN BISCUITS

Steps:

• Sprinkle the beef with the salt, pepper, and garlic.
• In a 3-quart ovenproof casserole or Dutch oven, heat the oil.
• Add the meat, browning it on all sides for 6-8 minutes.
• When the meat is browned, add the broth, stirring to scrape up any bits that have stuck to the bottom of the pan.
• Add the sage, carrots, and potato cubes, cover, and simmer for 35 minutes.
• Add the corn and peas; continue to cook for another 10-15 minutes.
• The sauce will appear thin, but it well thicken when the biscuits bake.
• Make the biscuits-preheat the oven to 375°.
• In a large mixing bowl, combine the Bisquick and Parmesan cheese.
• Add the milk and sage, stirring with a fork to combine.
• Turn the dough out onto a floured board and knead it 5 times.
• Roll the dough out to 1/2 inch thick and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.
• Bake the stew for 17-20 minutes or until the biscuits are browned and the stew is bubbling.

BEEF AND ALE STEW WITH A SAVORY CRUST

Steps:

• Meat -- Now I use a baggie for this, but a small bowl or pan will work fine. I just mix the flour, salt and pepper in a baggie and toss the meat and dredge.
• Saute -- Now in a large pot heated to medium high, add the olive oil and cook the meat until golden brown. DON'T forget shake off most of the flour before you add it to the oil. The meat should take about 5-7 minutes until brown on each side. Remove to a plate while you prepare the vegetables.
• Vegetables -- In the same pot as you cooked the meat, add a little more olive oil and saute the onions, parsnips, celery root, mushrooms, and garlic. Cook 10 minutes until they begin to soften.
• Broth -- Add the beer to deglaze the pan and stir up all the good bits on the bottom of the pan. Add in the beef broth, seasoning and simmer 1 hour covered and 1/2 hour uncovered so the broth reduces a bit. You want a nice thick stew, not too runny. After 1 1/2 hours, the meat should be falling apart.
• NOTE: If you like your stew a bit thicker, just mix a little corn starch and water to make a slurry and add to a medium heat stew and it will thicken right up. Just a tablespoon or so should be plenty.
• Topping -- Now transfer the stew to a 13x9 baking dish, sprayed with Pam. Now roll out your crescent rolls (1 can at a time) on a counter top with a little flour so they don't stick or on a cutting board. Press the seams together and then I take my rolling pin and just roll it a couple of times to make a nice flat sheet.
• Now I like to cut my flat sheet of dough into 8 strips and then lay them across the pie like a checker board. The two crusts make a really pretty presentation. Now if you don't like the checker board pattern, just add it in strips. Anyways you like. Just remember if you put on a solid piece of crust, poke some holes with a fork on the top so the crust can breath. Just like a pie crust.
• Butter and Cheese Glaze -- The best part, just melt for 10 second in the microwave the butter and blue cheese with the seasoning. Just enough to make it soft but not liquid. Then brush the blue cheese butter on the crust.
• Bake -- 400 for about 17-20 minutes until the crust is done and golden brown. Then just ENJOY! Rich hearty stew, falling apart with a golden flaky crust.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.