Best 2 Beef And Biscuit Stew Recipes

When the weather starts to turn cold, there’s nothing quite like a comforting bowl of beef and biscuit stew. With its tender chunks of beef, flaky biscuits, and savory broth, this classic dish is sure to warm you up from the inside out. But with so many different recipes out there, it can be hard to know where to start. That's why we've compiled this guide to help you find the best beef and biscuit stew recipe for your taste. Whether you prefer a hearty stew with lots of vegetables or a lighter stew with a creamy broth, we've got you covered. So grab a spoon and get ready to enjoy a delicious bowl of beef and biscuit stew.

Here are our top 2 tried and tested recipes!

BEEF AND BISCUIT STEW

Beef and Biscuit Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 8-10 servings.

Number Of Ingredients 19

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

Steps:

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. , 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.

Nutrition Facts : Calories 382 calories, Fat 13g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 542mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS

Beef Stew With Onion Gravy and Biscuit Dumplings image

I LOVE onion gravy in beef stew, absolutely delicious! The lima beans add more protein and the biscuits are great for soaking up that wonderful gravy. And this recipe has the added bonus of making your house smell delicious!

Provided by MA HIKER

Categories < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs beef tips
1/4 cup all-purpose flour
salt & pepper
1 tablespoon olive oil
1 vidalia onion, very large (cut lengthwise and sliced very thinly)
1/2 cup beef broth
1/2 cup white wine (I use dry Vermouth for my white cooking wine)
1 tablespoon dried basil
1 (16 ounce) bag frozen lima beans (I prefer baby lima beans)
1/2 cup half-and-half
1 tablespoon cornstarch
1 (10 ounce) can refrigerated biscuits, 10 count

Steps:

Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

Nutrition Facts : Calories 347.8, Fat 12.1, SaturatedFat 3.7, Cholesterol 7.9, Sodium 653.3, Carbohydrate 46.5, Fiber 5.8, Sugar 5.9, Protein 10.2

Tips:

Use a Dutch oven or large pot. This will provide ample space for the stew to simmer and allow the flavors to meld.
Brown the beef in batches. This will help to develop a rich, flavorful crust on the beef and prevent it from becoming tough.
Use a variety of vegetables. This will add color, texture, and nutrients to the stew. Some good options include carrots, celery, onions, potatoes, and peas.
Use a good quality broth. This will form the base of the stew and greatly impact its flavor. Look for a broth that is low in sodium and has a rich, beefy flavor.
Season the stew well. Salt, pepper, garlic powder, and onion powder are all good options. You can also add fresh herbs, such as thyme, rosemary, or oregano.
Simmer the stew for at least 1 hour. This will allow the beef to become tender and the flavors to develop.
Serve the stew with biscuits, mashed potatoes, or rice. This will help to soak up the delicious broth.

Conclusion:

Beef and biscuit stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a beef and biscuit stew that is sure to please the whole family. So next time you are looking for a hearty and delicious meal, give beef and biscuit stew a try. You won't be disappointed!