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!
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.
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 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.
YAM AND TURNIP STEW WITH MINI-BISCUITS
A hearty fall stew with little sunflower seed and Parmesan biscuits to put on top instead of dumplings. I use the lid from a spice jar to cut them out. I usually make a double recipe of the mini-biscuits as people seem to love them so much. They really make the stew. Any vegetables will do, in approximately the same quantities.
Provided by VeggieBecca
Categories Stew
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough.
- Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk.
- Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
- Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 65.8 g, Cholesterol 3.6 mg, Fat 16.2 g, Fiber 8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 508.6 mg, Sugar 10.3 g
BEEF STEW WITH PARMESAN BISCUIT CRUST
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
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
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