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.
BEEF AND BISCUIT
This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!
Provided by The Towsleys
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
- Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
- Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
- Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Nutrition Facts : Calories 306 calories, Carbohydrate 15.5 g, Cholesterol 76.2 mg, Fat 18.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 631.6 mg, Sugar 3.7 g
JOHN WAYNE CASSEROLE
Made this on a lark and it ended up being one of the best one-pan meals I've discovered.
Provided by EAForsythe
Categories Beef Casserole
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
- Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
- Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
- Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
- Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onions in a bowl.
- Layer browned meat, tomatoes, pepper-onion mixture, jalapeno peppers, and sour cream mixture on top of the prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
- Bake uncovered in the preheated oven at 350 degrees F (175 degrees C) until cheese is lightly browned and bubble, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, Carbohydrate 21.3 g, Cholesterol 92.2 mg, Fat 40.9 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 15.8 g, Sodium 780.6 mg
CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS
Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker's Dinner in a Dish cookbook defines home-style cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
- In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
- Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
- Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
- To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
- Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
CREAMY BEEF WITH BISCUITS
With 11 children, my mom had lots of cooking experience. She generously passed down to me her knowledge and recipes. Mom usually served this dish to company.-Mary Miller, Shreve, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cream cheese, stirring until melted. Stir in the soup, milk, ketchup, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 393 calories, Fat 22g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
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