Name: Beef and Biscuit Stew
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Yield: 1
Ingredients: 2 pounds beef stew meat (1-in. cubes) -; All-purpose flour -; 2 tablespoons canola oil -; 2 beef bouillon cubes -; 2 cups boiling water -; 1 teaspoon each chopped fresh parsley, rosemary and thyme -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 8 small potato, peeled and cut into 1-in. pieces -; 3 small onions, cut into 1-in. pieces -; 4 carrots, sliced -; 1 package (9 ounces) frozen cut green beans, thawed -; 2 tablespoons cornstarch -; 1/4 cup cold water -; BISCUIT DOUGH: -; 2 cups all-purpose flour -; 4 teaspoons baking powder -; 1/2 teaspoon salt -; 2 tablespoons canola oil -; 3/4 to 1 cup 2% milk -; Melted butter -

Recipe information

Cooking:

2 hour 45 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Biscuit Stew

1. 2 pounds beef stew meat (1-in. cubes) -

2. All-purpose flour -

3. 2 tablespoons canola oil -

4. 2 beef bouillon cubes -

5. 2 cups boiling water -

6. 1 teaspoon each chopped fresh parsley, rosemary and thyme -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 8 small potato, peeled and cut into 1-in. pieces -

10. 3 small onions, cut into 1-in. pieces -

11. 4 carrots, sliced -

12. 1 package (9 ounces) frozen cut green beans, thawed -

13. 2 tablespoons cornstarch -

14. 1/4 cup cold water -

15. BISCUIT DOUGH: -

16. 2 cups all-purpose flour -

17. 4 teaspoons baking powder -

18. 1/2 teaspoon salt -

19. 2 tablespoons canola oil -

20. 3/4 to 1 cup 2% milk -

21. Melted butter -

How to cook deliciously - Beef and Biscuit Stew

1. Stage

Coat cubed beef with flour, shaking off excess. Heat oil in an oven-safe Dutch oven over medium heat; working in batches, brown beef on all sides. Remove beef from Dutch oven and set aside. Dissolve bouillon in boiling water; add to Dutch oven, stirring to loosen browned bits from bottom. Return beef to Dutch oven; add parsley, rosemary, thyme, salt and pepper and stir to combine.

2. Stage

Bring to a boil; reduce heat, cover and simmer until meat is tender, 1-1/2 to 2 hours. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, 30-45 minutes longer. Mix the cornstarch and cold water; stir into stew and cook until thickened and bubbly.

3. Stage

For biscuits, combine flour, baking powder and salt in a large bowl. Stir in oil and enough milk to form a light, soft dough, mixing just until combined. Drop by tablespoonfuls on top of stew. Brush tops of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done. If desired, sprinkle with additional fresh herbs just before serving.