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

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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 cup: 382 calories, 13g fat (4g saturated fat), 59mg cholesterol, 542mg sodium, 43g carbohydrate (6g sugars, 4g fiber), 23g 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

Light-Bodied Red Wine

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


Reviews for Beef and Biscuit Stew

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MY REVIEW
tkuva User ID: 5895866 43200
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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