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.
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
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.
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
More about "beef stew with cream biscuits recipes"
OUR VERY BEST BEEF STEW RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
EASY OLD-FASHIONED BEEF STEW (STOVETOP RECIPE) - AVERIE COOKS
From averiecooks.com
BEEF STEW WITH CREAM BISCUITS | PUNCHFORK
From punchfork.com
QUICK BISCUIT BEEF STEW RECIPE - PILLSBURY.COM
From pillsbury.com
THICK AND HEARTY CLASSIC BEEF STEW - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
BEEF STEW WITH CHEESE BISCUITS | CANADIAN LIVING
From canadianliving.com
CLASSIC HOMEMADE BEEF STEW RECIPE (SO TENDER!) - INSPIRED TASTE
From inspiredtaste.net
HEARTY BEEF STEW EASY RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEST EVER BEEF STEW | DAMN DELICIOUS
From damndelicious.net
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND WITH PENNIES
From spendwithpennies.com
BEEF STEW WITH CREAM BISCUITS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BEEF STEW WITH CREAM BISCUITS – L&M MEAT DISTRIBUTING INC.
From lmmeats.ca
BEEF AND VEGETABLE STEW WITH BISCUIT TOPPING - TARA TEASPOON
From tarateaspoon.com
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
BISCUIT CRUSTED BEEF STEW - CHEF MICHAEL SMITH
From chefmichaelsmith.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEEF STEW WITH CHEDDAR BISCUITS RECIPE - SOUTHERN LIVING
From southernliving.com
103 OLD-FASHIONED RECIPES FROM CHURCH COOKBOOKS - XOXOBELLA
From xoxobella.com
HEARTY BEEF STEW - QUICHE MY GRITS
From quichemygrits.com
THE BEST BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
EASY RETRO RECIPES WITH 5 INGREDIENTS OR LESS
From blog.newspapers.com
BEST STEW-PENDOUS BEEF STEW WITH BISCUITS RECIPES - FOOD …
From foodnetwork.ca
22 TASTY LEFTOVER BISCUIT RECIPES YOUR WHOLE FAMILY WILL LOVE
From msn.com
SLOW COOKER BEEF STEW - THE COZY COOK
From thecozycook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love