Homebakes Knock Off Beef Stew And Biscuits Recipes

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BEEF AND BISCUIT STEW



Beef and Biscuit Stew image

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

2 pounds beef stew meat, cut into 1-inch cubes
All-purpose flour
2 tablespoons vegetable oil
2 beef bouillon cubes
2 cups boiling water
Salt and pepper to taste
6 to 8 small potatoes, peeled and quartered
3 small onions, quartered
4 carrots, sliced
1 package (9 ounces) frozen cut green beans, thawed
2 tablespoons cornstarch
1/4 cup water
BISCUIT DOUGH:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 to 1 cup milk
Melted butter

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



Biscuit-Topped Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

4 slices thick-cut bacon, chopped
1 pound chuck roast, cut into 1-inch pieces
3/4 cup medium-diced carrots
3/4 cup medium-diced celery
2 tablespoons all-purpose flour
Salt and pepper
1 cup red wine
4 cups beef stock
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup pearl onions, peeled
1 cup diced button mushrooms
2 tablespoons chopped fresh parsley
2 cups self-rising flour, sifted, plus more for flouring work surface
1/4 cup cold coconut oil (refrigerate to solidify prior to measuring)
3/4 cup cold milk
Melted butter, for brushing

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 SOUR CREAM BISCUITS



Beef Stew With Sour Cream Biscuits image

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

1 1/2 lbs stewing beef, cut in 1-inch cubes
1/2 cup biscuit mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup canned tomatoes, diced or 1 medium peeled and diced tomato
1/2 cup chopped onion
3 -4 carrots, sliced
1 small garlic clove, minced
water
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
salt and pepper
2 cups biscuit mix
2/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

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

GRANDMA'S HOMEMADE BEEF STEW



Grandma's Homemade Beef Stew image

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

Steps:

  • Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
  • Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

RETRO GROUND BEEF CASSEROLE WITH BISCUITS



Retro Ground Beef Casserole with Biscuits image

A retro 50's favorite dish my mom made all the time. The ground beef casserole is topped with biscuits.

Provided by Lela

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

1 cooking spray
2 tablespoons canola oil
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 pound ground beef
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
2 cups beef broth
1 ½ teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup buttermilk
3 cups baking mix (such as Bisquick® Heart Smart Pancake and Baking Mix)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish (such as Pyrex®) with cooking spray.
  • Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes.
  • At the same time, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Move beef to one side of the skillet and melt butter over medium heat. Whisk in flour a little at a time until combined; whisk in milk, whisking constantly to prevent lumps. Stir in beef broth. Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat.
  • Add buttermilk to baking mix. Stir until a soft dough forms. Place on waxed paper. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch round biscuit cutter dipped in baking mix.
  • Pour the beef mixture into the prepared baking dish and top with biscuits.
  • Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 53.6 g, Cholesterol 72.5 mg, Fat 26.8 g, Fiber 1.6 g, Protein 22.1 g, SaturatedFat 9.7 g, Sodium 1417.1 mg, Sugar 11.2 g

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