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Beef and Biscuit Stew Recipe
Beef and Biscuit Stew Recipe photo by Taste of Home

Beef and Biscuit Stew Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 2-3/4 hours Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 2-3/4 hours Bake: 20 min.
MAKES: 8-10 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 382 calories, 13 g fat (4 g saturated fat), 59 mg cholesterol, 542 mg sodium, 43 g carbohydrate, 4 g fiber, 23 g protein.

Directions

  1. 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.
  2. 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. Yield: 8-10 servings.
Originally published as Beef and Biscuit Stew in Reminisce Extra February 1993, p51

Nutritional Facts

1 serving (1 cup) equals 382 calories, 13 g fat (4 g saturated fat), 59 mg cholesterol, 542 mg sodium, 43 g carbohydrate, 4 g fiber, 23 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef and Biscuit Stew

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed Mar. 30, 2011

This was really easy to make and my family lovced it. I added a few bayleaves to the stew while it was cooking but still found it to be a little bit bland - if you like a lot of flavor I would suggest experimenting with a few spices but other than that this was a fantastic recipe. Thanks for sharing!

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