Beef Stew Baked With Biscuits on Top

Published: · Modified: Aug 31, 2020 past

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This delicious, saucy beef and vegetable stew is made better with biscuits baked right on peak.

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Some call it a casserole, some telephone call it a stew. Either way information technology'south condolement food. A hearty stew topped with biscuits is a one-pot meal.

Slow cooked beef stew

I cooked this beef and vegetable stew in the oven in a Dutch oven. You could also cook it in the slow cooker if you'd like. I give Instant Pot instructions on the recipe too.

I love using my enameled bandage iron pots for hearty, oven-cooked meals during colder months. It warms the house and the cast iron seems to requite food a richness that a slow cooker sometimes tin can't.

If you want, individual servings use these cute mini Dutch ovens. They are just so cute individual!! (Tastes the same by the style, flash).

How to brand stew with biscuit topping:

To brand a beef stew with tender, autumn apart meat and tender flavorful veggies, you need to slow cook it with a little wet.

The method is braising, then the pot stays covered in the oven and the meat gets soft and tender. Braising is a moist-heat cooking method and perfect for tougher cuts of meat like stew meat.

I similar to chocolate-brown my stew meat in the pan to get some caramelized flavor before calculation the liquid. This is simply a bonus-flavor step, oftentimes not possible in a ho-hum cooker unless you lot dirty another pan.

More Tara Teaspoon Stew and Irksome Cooker recipes:

• Moroccan Chicken Stew served with couscous
• Slow Cooker Beef and Butternut Squash Stew
• The best Winter Soups for dinner

Beef and Vegetable Stew with Biscuit Topping

With its beige topping and rich flavors, this is the perfect condolement food

Prep Time 35 mins

Cook Time 1 60 minutes 20 mins

Full Time 1 60 minutes 55 mins

Course Main Course

Cuisine American

Servings vi people

Calories 356 kcal

• ¼ loving cup all-purpose flour
• ½ teaspoon each salt and pepper
• ii lbs beef stew meat cutting into 1-inch pieces
• ii tablespoon olive oil
• 5 carrots cut into ½-inch slices
• 3 celery stalks coarsely chopped
• 1 medium onion diced
• 3 garlic cloves minced
• 6 oz white button mushrooms sliced ⅜ inch thick
• 1 cup dry red wine
• 1 cup low-sodium beef broth
• ¼ cup steak sauce such as A1
• one½ teaspoon dried Italian seasoning
• ii¼ cups packaged biscuit mix
• ⅔ loving cup milk

• Heat oven to 325°F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat one tablespoon oil over medium-high heat. in two batches, cook beefiness (calculation 1 tablespoon oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring until wilted, 8 min. Stir in beef, mushrooms, vino, goop, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.

• About 20 min before serving, stir together biscuit mix and milk until just combined.

• Increase oven to 400°. (To make individual servings, transfer beefiness mixture to pint-size goulash pans.) Drib biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, xv to twenty min.

This is a delicious, saucy beef stew, made improve with biscuits baked right on top.

**For the Instant Pot, brown the beef on SAUTE in batches. Remove to a plate. Add the vegetables and SAUTE for a few minutes. Return beef to the pot and the other ingredients. Pressure level COOK on HIGH for 35 minutes.

Calories: 356 kcal Carbohydrates: 46 g Protein: 8 g Fatty: 13 g Saturated Fat: 3 m Cholesterol: four mg Sodium: 1069 mg Potassium: 564 mg Cobweb: 4 g Saccharide: 12 g Vitamin A: 8663 IU Vitamin C: vii mg Calcium: 153 mg Fe: 2 mg

Bank check out our Youtube and try this recipe and more.

Make a delicious soup recipe today

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Recipe by Tara Teaspoon. Nutrient Stylist Nicole Faber. Prop Stylist Carol Linnan. Originally Published LHJ 01/09

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Source: https://tarateaspoon.com/beef-and-vegetable-stew-with-biscuit-topping/