BEEF AND BISCUIT STEW
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
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 CREAM BISCUITS
Provided by Aida Mollenkamp
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 24
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.
STEW-PENDOUS BEEF STEW WITH BISCUITS
Per serving of stew: 399 calories, 12.6 g total fat (3.9 g saturated fat), 39 g protein, 31 g carbohydrate, 4.4 g fibre, 91 mg cholesterol, 699 mg sodium.Per biscuit (based on 12 biscuits): 143 calories, 5.7 g total fat (3.9 g saturated fat), 5 g protein, 18 g carbohydrate, 1.1 g fibre, 16 mg cholesterol, 237 mg sodium. Recipe makes 10-12 biscuits.
Provided by Food Network Canada
Categories beef,cheese,dinner,Healthy,Low-Fat,rice and grain,soup,Winter
Time 2h50m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and beef cubes. Set browned beef aside.
- Add onions, celery, and garlic to same pot (you may add a bit more olive oil or ¼ cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbs de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour, 15 minutes. (Make sure it is a low simmer and that mixture is not boiling or it will burn.)
- Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.
- Preheat oven to 425 ºF. In a large bowl, combine both flours, baking powder, baking soda, salt, and cayenne pepper. Stir in grated cheddar and mix well. Using medium holes on your cheese grater, grate frozen butter directly over flour mixture. Mix gently using a fork until butter is spread evenly throughout flour.
- Whisk together buttermilk and honey and add to dry ingredients. Stir just until dry ingredients are moistened and mixture forms a ball. Turn out onto lightly floured surface. Work in a bit more flour if mixture is too wet or sticky. Pat dough to ¾-inch thickness.
- Cut into 2-inch rounds using a biscuit or cookie cutter. Place biscuits on an ungreased baking sheet, leaving space between biscuits. Bake for 10 to 12 minutes or until biscuits have puffed up and turned a light golden brown. Remove from oven.
- Optional: Mix melted butter with garlic powder and brush over baked biscuits immediately after removing from oven. Serve warm.
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.
BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS
I LOVE onion gravy in beef stew, absolutely delicious! The lima beans add more protein and the biscuits are great for soaking up that wonderful gravy. And this recipe has the added bonus of making your house smell delicious!
Provided by MA HIKER
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.
Nutrition Facts : Calories 347.8, Fat 12.1, SaturatedFat 3.7, Cholesterol 7.9, Sodium 653.3, Carbohydrate 46.5, Fiber 5.8, Sugar 5.9, Protein 10.2
BISCUIT -TOPPED HAMBURGER STEW
Make and share this Biscuit -topped Hamburger Stew recipe from Food.com.
Provided by nnreq
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Brown ground beef and onion, drain.
- Add all remaining ingredients, except the biscuits,; mix well.
- Bring to a boil, reduce heat to medium-low; cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally Spoon into an ungreased 8-inch squres (2 quart) or oval (2 1/2 quart) baking dish Seperate dough into 5 biscuits; cut each in half.
- Arrange cut side down around outside edge of hot mixture.
- Bake at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.
INDIVIDUAL BISCUIT TOPPED BEEF STEWS
I've loved this dish since I was a kid! Serve it this way at your next dinner party--- everyone feels so special!
Provided by TROY RAY
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. Pat beef cubes dry with a paper towel then roll in the wondra flour. Reserve remaining flour and set aside.
- 2. Heat a couple of tablespoons of olive oil and a pat of butter in a Dutch oven or large stock pot. Brown beef on all sides. Add onions and brine to the mixture and bring to a boil.
- 3. Add beef and half the chicken stock, potatoes, peas, carrots, salt and pepper and bring to a boil. Then reduce heat to medium low.
- 4. With the remaining chicken stock, slowly whisk in remaining wondra flour and create a slurry. Once the flour is completely dissolved and smooth, add to stew. Cover pot and simmer low for about 2 hours, or until beef is fork tender.
- 5. In the meantime, make the biscuit dough by combining the flour, baking powder, vegetable oil and salt and mixing in the buttermilk until you create a soft, light dough. You may need more or less buttermilk to achieve this.
- 6. Preheat oven to 350 degrees. Roll out dough to approximately 1/2" thick and cut out biscuits that are about 3/4" smaller than the opening of your [oven-proof] soup bowls.
- 7. Place biscuits on a parchment paper-lined baking sheet. Par-bake your biscuits for about 15 minutes.
- 8. Separate stew into 8 to 10 oven-proof soup bowls. Place a biscuit on top of each mini-stew. Brush the tops of each biscuit with melted butter and return stews to the oven and bake for another 10 minutes.
- 9. Before serving, brush the biscuit tops again with butter and sprinkle with kosher salt and freshly cracked pepper. Mmmmmm . . . enjoy!
BISCUIT-TOPPED STEAK PIE
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
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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