Beef Stew With Sesame Seed Biscuits Recipes

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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

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.

THICK AND HEARTY CLASSIC BEEF STEW



Thick and Hearty Classic Beef Stew image

Provided by [email protected]

Number Of Ingredients 27

2 1/2 lbs. chuck roast, trimmed of all fat and cut into LARGE bite-sized pieces, (arm or blade roast can also be used)
3 Tbl. flour
1 Tbl. paprika
2 tsp. regular salt
1 tsp. coarse ground black pepper
1 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cajun seasoning such as Slap Ya Mama
4 Tbl. (1/4 cup) butter flavored shortening (yes you need this much and I like Crisco's)
2 onions, diced large
1 (14.5 oz.) can stewed tomatoes with the juice and coarse-crushed with your hands, (*I prefer Hunt's)
1 large bay leaf or 2 small ones
2 (10 1/2 oz.) cans Campbell's beef consommé
2 tsp. coarse ground black pepper
2 tsp. worcestershire sauce
1 tsp. Better Than Bouillon Beef Base
1 tsp. tomato paste, (*can sub ketchup in a pinch)
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning such as Slap Ya Mama
1 Tbl. butter
1/4 tsp. sugar, or to taste (*if carrots are bitter you may need 1/2 tsp.)
2 large ribs celery, thickly sliced
1 (8 oz.) bag sweet baby carrots, can sub "baby cut" or regular carrots (peeled), thickly sliced
4-5 medium-sized red or Yukon Gold potatoes (unpeeled), or russet potatoes (peeled) and cut into hearty bite-sized chunks (as many as you like*)
1 (7 oz.) can of white shoepeg corn (Green Giant sells it), drained, *can sub a tall can of green beans or small can of sweet peas if preferred over corn
2 - 3 Tbl. cornstarch mixed with equal parts (2 - 3 Tbl.) cold water*

Steps:

  • Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
  • In large mixing bowl, mix well the next 6 (dry) ingredients.
  • Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
  • In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.
  • Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally.
  • Add butter, sugar, carrots, potatoes and celery, recover, bring back to a low boil over medium-high, reduce heat to low, and simmer again (covered) for another 30 -35 minutes, or until veggies are tender. Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. *Stir once or twice during simmering to make sure nothing is sticking to the bottom.
  • Stir in drained corn and heat through.
  • Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Simmer 1-2 more minutes. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!
  • *Don't forget to remove the bay leaves before serving....or.... leave one in there and whoever gets it has to do the dishes!
  • Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating.

ULTIMATE BEEF STEW



Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

BEEF STEW WITH CREAM BISCUITS



Beef Stew with Cream Biscuits image

Provided by Aida Mollenkamp

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons all-purpose flour
3/4 teaspoon ground cayenne
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon finely ground black pepper, plus more for seasoning
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
5 medium carrots (about 12 ounces), cut into 1-inch pieces
5 celery ribs (about 1/2 pound), cut into 1-inch pieces
6 medium garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 medium bay leaf
3/4 cup dry red wine
1 pound red potatoes, cut into 1-inch pieces
2 cups beef broth
1/3 cup minced fresh Italian parsley leaves
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

Steps:

  • In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
  • Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
  • Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
  • Heat oven to 325 degrees F and arrange a rack in the middle.
  • Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
  • Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
  • When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
  • Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.

SESAME BEEF



Sesame Beef image

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice.

Provided by LMEC623

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 7

1 pound round steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons sesame seeds

Steps:

  • Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
  • Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
  • Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 15.8 g, Cholesterol 57 mg, Fat 22.5 g, Fiber 0.9 g, Protein 22.2 g, SaturatedFat 4.5 g, Sodium 944.1 mg, Sugar 13 g

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