Beef Stew With Sour Cream Biscuits Recipes

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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

BEEF STEW WITH CREAM BISCUITS



Beef Stew with Cream Biscuits image

Provided by Aida Mollenkamp

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons all-purpose flour
3/4 teaspoon ground cayenne
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon finely ground black pepper, plus more for seasoning
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
5 medium carrots (about 12 ounces), cut into 1-inch pieces
5 celery ribs (about 1/2 pound), cut into 1-inch pieces
6 medium garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 medium bay leaf
3/4 cup dry red wine
1 pound red potatoes, cut into 1-inch pieces
2 cups beef broth
1/3 cup minced fresh Italian parsley leaves
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

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.

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