Use this recipe for a homemade, hearty meal. Made for cold winter days watching the flakes fly outside, and delicious mouthwatering smells inside.
Recipe Courtesy of Hodgson Mill
Biscuit Beef Stew
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 2 lbs beef, 1-inch cubed
- 1 cup onion, chopped
- 2 Tbsp vegetable oil
- 1 32 oz can tomatoes, chopped
- 4 oz mushrooms, chopped
- 2-1/2 cups water, hot
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/4 tsp dried marjoram
- 1/2 tsp dried thyme
- 1 cup potatoes, peeled, cubed
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1/4 cup water, cold
- 2 Tbsp All Purpose White Flour
- Drop Biscuits:
- 2 cups Hodgson Mill Insta-Bake
- 1/3 cup butter, melted
- 1 cup sour cream
Instructions
- Brown beef and onion in oil in a Dutch oven.
- Add tomatoes, including liquid, mushrooms, hot water, salt, pepper and sugar.
- Heat to boiling; reduce heat; cover and simmer until beef is tender, about 1-1/2 hours
- Add marjoram, thyme, potatoes, celery and carrots.
- Cover and simmer an additional 30 minutes until vegetables are tender.
- Mix cold water and flour until smooth; gradually stir into beef mixture.
- Heat to boiling, stirring constantly for 1 minute then remove from heat.
- Drop Biscuits:
- Preheat 450°F oven
- Mix Insta-Bake, butter and sour cream until well blended.
- Drop by spoonful onto hot stew mixture and bake 10 minutes or until biscuits have browned.
- Note: If you don’t have a large oven-safe pot or dutch oven, you may cook the stew on the stovetop, transfer to a 9x13-inch pan, and add biscuit dumplings and bake as directed
- Servings : 5-6 Servings
- Ready in : 150 Minutes
- Recipe Type : Beef
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