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.
CHICKEN STEW WITH BISCUITS
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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.
HOME-STYLE BEEF STEW
Comfort food? Welcome family with a delicious ground beef stew featuring tasty baked-on-top biscuits.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
- In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
- Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.
Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 11 g, TransFat 2 1/2 g
MULTI-COOKER SHORT RIB STEW WITH BISCUIT TOPPING
This recipe was inspired by my family's love of two things-beef stew and biscuits. After years of making the two separately, I put the biscuits right on top. -Janine Talley, Orlando, Florida
Provided by Taste of Home
Time 2h
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess. Press saute function on a large multi-cooker; select beef setting. Heat 3 tablespoons oil in inner pot. Brown beef in batches. Remove from insert., Add remaining 2 tablespoons oil, onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining 2 tablespoons flour until blended. Gradually stir in stock and wine until smooth. Return beef to inner pot; stir in poultry seasoning, bay leaf and remaining 1/2 teaspoon salt. Bring to a boil., Lock pressure lid. Press pressure function; select custom setting. Set to long cook time (60 minutes). Start. , Quick-release pressure. Stir in pearl onions and carrot pieces. Lock pressure lid. Press pressure function; select vegetables setting. Press timer; set to 2 minutes. Start., Quick-release pressure. In a small bowl, mix the first 5 biscuit topping ingredients. Cut in butter until crumbly. Gently stir in milk (mixture will be very thick). Drop by scant 1/4 cupfuls over beef mixture. Cover with air-frying lid. Press air-fry function; select bake setting. Press timer; set to 13 minutes. Start. Cook until a toothpick inserted in biscuits comes out clean. Sprinkle with thyme before serving.
Nutrition Facts : Calories 543 calories, Fat 30g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 975mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN STEW WITH BISCUITS
Make and share this Chicken Stew With Biscuits recipe from Food.com.
Provided by Queen of Everything
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, or until cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
- Cut the chicken into large dice.
- You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
- Add the cubed chicken, carrots, peas, onions, and parsley.
- Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
- Place the baking dish on a sheet pan lined with parchment or wax paper.
- Bake for 15 minutes.
- Meanwhile, make the biscuits.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix on low speed until the butter is the size of peas.
- Add the half-and-half and combine on low speed.
- Mix in the parsley.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
- Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling.
- Brush them with egg wash, and return the dish to the oven.
- Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
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.
CHICKEN STEW WITH CHEDDAR GARLIC BISCUIT TOPPING
Make and share this Chicken Stew With Cheddar Garlic Biscuit Topping recipe from Food.com.
Provided by Chef Gary
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan. Sautee onions, carrots, celery, and potatoes until tender. Add flour, cook 1 minute. Add chicken broth, half and half or milk, and simmer over low hea, stirring constantly, until thickened. Remove from heat, add chicken and green beans, stir. Pour chicken and vegetable mixture into a 13"x9" baking dish. Set aside.
- Prepare bisquits. Mix Bisquick and cheddar in a large bowl. Add milk, stir until a soft dough ball forms. Remove dough from bowl, place on a lightly floured suface. Rull dough to 1/2 inch thickness, cut into 2 1/2" rounds. Place rounds on chicken mixture in rows. Place any left over biscuits into a seperate pan.
- Bake at 425 degrees for 30 minutes or until biscuits are browned and chicken mixture is bubbly. Remove from oven, brush biscuits with mixture of melted butter and garlic powder, also brush left over bisquits.
Nutrition Facts : Calories 783.4, Fat 45.5, SaturatedFat 23.6, Cholesterol 93.2, Sodium 1406, Carbohydrate 76.3, Fiber 5.2, Sugar 14, Protein 18.6
BEEF STEW WITH SOUR CREAM BISCUITS
Make and share this Beef Stew With Sour Cream Biscuits recipe from Food.com.
Provided by Penny G
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine beef cubes with biscuit mix, salt, pepper, and paprika in a Ziplok bag and shake to coat. Brown beef cubes on all sides in a small amount of oil in a hot pan. Add tomatoes, onions, carrots, and garlic and cook until onions are soft. Add water to cover meat and vegetables, Cover and simmer till meat is tender, about 1 1/2 hours. Add more water if necessary during cooking time. Stir in sour cream, Worcestershire sauce, and add salt and pepper. Put mixture in a 2-quart heat proof, baking dish and place biscuits on the beef mixture. Bake at 425° for 15 to 20 minutes, until biscuits are browned.
- To Make Biscuits:.
- Combine biscuit mix with sour cream, water, and chives. Stir until a soft dough has formed. Beat for 2 minutes. Knead a few times on a floured surface and then roll out to about 1/2-inch thick. Cut out with floured biscuit cutter. Place biscuits on top of casserole and bake.
Nutrition Facts : Calories 347.2, Fat 18.4, SaturatedFat 8, Cholesterol 27.7, Sodium 823.3, Carbohydrate 39.9, Fiber 2.3, Sugar 10.3, Protein 5.9
CHICKEN STEW WITH BISCUITS
This chicken stew is a mix between chicken pot pie and chicken and biscuits.
Provided by jjames12388
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.
- Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.
- Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.
- Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.
- Transfer stew into a 2-quart casserole dish and put biscuits on top.
- Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.
Nutrition Facts : Calories 509.3 calories, Carbohydrate 63 g, Cholesterol 81.4 mg, Fat 13.7 g, Fiber 5.2 g, Protein 34 g, SaturatedFat 6.1 g, Sodium 868.4 mg, Sugar 7.6 g
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- Heat oven to 325°F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat. in two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.
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