Beef Stew with Sesame Seed Biscuits Recipe

Beef Stew with Sesame Seed Biscuits Recipe
Beef Stew with Sesame Seed Biscuits Recipe photo by Taste of Home
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Beef Stew with Sesame Seed Biscuits Recipe

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Comfort food...warm and hearty is what this dinner is all about. It has it all: homemade biscuits, tender meat and an assortment of veggies.—Linda Bacci, Livonia, New York
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + simmering Bake: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + simmering Bake: 30 min.

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups water
  • 1 cup diced tomatoes
  • 1/2 cup Burgundy wine or beef broth
  • 1/3 cup tomato paste
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 2 cups cubed peeled potatoes
  • 2 cups sliced fresh carrots
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup sour cream
  • SESAME SEED BISCUITS:
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup sour cream
  • 2 tablespoons 2% milk
  • 1 tablespoon sesame seeds

Directions

In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In same pan, saute onions and celery until tender. Add garlic; cook 1 minute longer.
Stir in flour until blended. Gradually add water; stir in tomatoes, wine, tomato paste, sugar, salt, Worcestershire sauce, pepper and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/4 hours.
Add potatoes and carrots; cook 30-45 minutes longer or until beef and vegetables are tender. Stir in mushrooms and sour cream. Transfer to a greased 13x9-in. baking dish.
Preheat oven to 400°. For biscuits, in a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sour cream just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Brush with milk; sprinkle with sesame seeds. Arrange over stew.
Bake 30-35 minutes or until biscuits are golden brown. Yield: 5 servings.
Originally published as Beef Stew with Sesame Seed Biscuits in Casseroles Bookazine 2013, p28

Nutritional Facts

1-1/3 cups: 636 calories, 31g fat (11g saturated fat), 89mg cholesterol, 1029mg sodium, 59g carbohydrate (14g sugars, 6g fiber), 27g protein.

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  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups water
  • 1 cup diced tomatoes
  • 1/2 cup Burgundy wine or beef broth
  • 1/3 cup tomato paste
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 2 cups cubed peeled potatoes
  • 2 cups sliced fresh carrots
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup sour cream
  • SESAME SEED BISCUITS:
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup sour cream
  • 2 tablespoons 2% milk
  • 1 tablespoon sesame seeds
  1. In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In same pan, saute onions and celery until tender. Add garlic; cook 1 minute longer.
  2. Stir in flour until blended. Gradually add water; stir in tomatoes, wine, tomato paste, sugar, salt, Worcestershire sauce, pepper and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/4 hours.
  3. Add potatoes and carrots; cook 30-45 minutes longer or until beef and vegetables are tender. Stir in mushrooms and sour cream. Transfer to a greased 13x9-in. baking dish.
  4. Preheat oven to 400°. For biscuits, in a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sour cream just until moistened.
  5. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Brush with milk; sprinkle with sesame seeds. Arrange over stew.
  6. Bake 30-35 minutes or until biscuits are golden brown. Yield: 5 servings.
Originally published as Beef Stew with Sesame Seed Biscuits in Casseroles Bookazine 2013, p28

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