Beef Stew With Sour Cream 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.

CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS



Creamy Beef with Sour Cream Chive Biscuits image

Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker's Dinner in a Dish cookbook defines home-style cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 19

1/2 cup Original Bisquick™ mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon regular or smoked paprika
1 1/2 lb beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons olive oil or vegetable shortening
3 large carrots, sliced
1 medium onion, chopped (1/2 cup)
2 to 3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
Water
1 bag (12 oz) frozen sweet peas
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2 cups Original Bisquick™ mix
1/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

Steps:

  • In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
  • In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
  • Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
  • Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
  • To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
  • Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.

Nutrition Facts : ServingSize 1 Serving

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.

BEEF STEWGANOFF



Beef Stewganoff image

This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish.

Provided by kellymbarrett

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 10

Number Of Ingredients 19

1 tablespoon olive oil
8 slices bacon, diced
2 ½ pounds cubed beef stew meat, or to taste
1 pinch salt and ground black pepper to taste
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
2 bay leaves
½ pound small potatoes, chopped, or to taste
3 cloves garlic, chopped
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 (32 ounce) carton beef stock
1 (10.75 ounce) can cream of mushroom soup
¾ cup sour cream
2 tablespoons chopped fresh rosemary
1 tablespoon paprika
1 teaspoon dried thyme
1 (10 ounce) package frozen peas

Steps:

  • Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  • Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.
  • Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.
  • Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.
  • Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 75.5 mg, Fat 17 g, Fiber 3.6 g, Protein 29 g, SaturatedFat 6.5 g, Sodium 555 mg, Sugar 6.7 g

BEEF STEW WITH SOUR CREAM BISCUITS



Beef Stew With Sour Cream Biscuits image

Make and share this Beef Stew With Sour Cream Biscuits recipe from Food.com.

Provided by Penny G

Categories     Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs stewing beef, cut in 1-inch cubes
1/2 cup biscuit mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup canned tomatoes, diced or 1 medium peeled and diced tomato
1/2 cup chopped onion
3 -4 carrots, sliced
1 small garlic clove, minced
water
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
salt and pepper
2 cups biscuit mix
2/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

Steps:

  • Combine beef cubes with biscuit mix, salt, pepper, and paprika in a Ziplok bag and shake to coat. Brown beef cubes on all sides in a small amount of oil in a hot pan. Add tomatoes, onions, carrots, and garlic and cook until onions are soft. Add water to cover meat and vegetables, Cover and simmer till meat is tender, about 1 1/2 hours. Add more water if necessary during cooking time. Stir in sour cream, Worcestershire sauce, and add salt and pepper. Put mixture in a 2-quart heat proof, baking dish and place biscuits on the beef mixture. Bake at 425° for 15 to 20 minutes, until biscuits are browned.
  • To Make Biscuits:.
  • Combine biscuit mix with sour cream, water, and chives. Stir until a soft dough has formed. Beat for 2 minutes. Knead a few times on a floured surface and then roll out to about 1/2-inch thick. Cut out with floured biscuit cutter. Place biscuits on top of casserole and bake.

Nutrition Facts : Calories 347.2, Fat 18.4, SaturatedFat 8, Cholesterol 27.7, Sodium 823.3, Carbohydrate 39.9, Fiber 2.3, Sugar 10.3, Protein 5.9

CREAMY BEEF WITH BISCUITS



Creamy Beef with Biscuits image

With 11 children, my mom had lots of cooking experience. She generously passed down to me her knowledge and recipes. Mom usually served this dish to company.-Mary Miller, Shreve, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 package (8 ounces) cream cheese, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup 2% milk
1/2 cup ketchup
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cream cheese, stirring until melted. Stir in the soup, milk, ketchup, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 393 calories, Fat 22g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

TEX-MEX BEEF AND BISCUIT CASSEROLE



Tex-Mex Beef and Biscuit Casserole image

This ground beef casserole is a cinch to prepare and bake with a simple refrigerated biscuit topping. Perfect for a busy day meal.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 45m

Yield 4

Number Of Ingredients 12

1 pound lean ground beef
1 medium onion (chopped)
1 small can (4 ounces) mild green chiles (drained)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
1 can of 10 refrigerated biscuits (or 8 large)
1 1/2 cup shredded Monterey Jack or Mexican blend cheese (divided)
1/2 cup sour cream
1 egg (lightly beaten)

Steps:

  • Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 9-inch square baking dish.
  • In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.
  • Separate the biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of the prepared baking dish.
  • In a bowl combine 1/2 cup of shredded cheese, sour cream, and egg. Remove meat mixture from heat then stir in sour cream mixture.
  • Spoon mixture over biscuit dough.
  • Arrange the remaining 10 biscuit layers over the top of the meat mixture then sprinkle with the remaining 1 cup of shredded cheese.
  • Bake in the preheated oven for about 25 minutes, or until biscuits are nicely browned.

Nutrition Facts : Calories 842 kcal, Carbohydrate 57 g, Cholesterol 203 mg, Fiber 3 g, Protein 53 g, SaturatedFat 20 g, Sodium 1948 mg, Sugar 13 g, Fat 44 g, ServingSize 1 Casserole (4 Servings), UnsaturatedFat 0 g

BISCUIT-TOPPED BEEF STEW



Biscuit-Topped Beef Stew image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

4 slices thick-cut bacon, chopped
1 pound chuck roast, cut into 1-inch pieces
3/4 cup medium-diced carrots
3/4 cup medium-diced celery
2 tablespoons all-purpose flour
Salt and pepper
1 cup red wine
4 cups beef stock
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup pearl onions, peeled
1 cup diced button mushrooms
2 tablespoons chopped fresh parsley
2 cups self-rising flour, sifted, plus more for flouring work surface
1/4 cup cold coconut oil (refrigerate to solidify prior to measuring)
3/4 cup cold milk
Melted butter, for brushing

Steps:

  • Special equipment: four 10-ounce ramekins For the beef stew: In a heavy saucepan, fry the bacon until crisp. Remove the bacon and reserve. Brown the beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add the reserved bacon and beef back into the pan. Sprinkle with the flour and some salt and pepper and toss to coat evenly. Add the wine and let it reduce by half, 2 to 3 minutes. Add the beef stock, thyme and garlic. Cover and cook over low heat for 1 hour. Add the onions to the stew and cook for an additional 15 minutes. Add the mushrooms and parsley, season with more salt and pepper and cook an additional 15 minutes. Preheat the oven to 450 degrees F. For the biscuits: In a bowl and using your fingers, mix together the flour and coconut oil very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds. Ladle the stew into four 10-ounce ramekins, filling them three-quarters full. Top each with a biscuit round and brush the biscuits with melted butter. Place the ramekins on a baking sheet and bake until the biscuits are golden brown, about 15 minutes.

TOMATO-BEEF STEW WITH BISCUITS



TOMATO-BEEF STEW WITH BISCUITS image

Categories     Soup/Stew     Beef

Yield 6 servings

Number Of Ingredients 18

2 pounds beef stew meat, cut into 1-inch pieces
2 medium onions, chopped (about 1 cup)
2 tbsp vegetable oil
2 1/2 cups hot water
1 tbsp sugar
1 1/2 tbsp salt
1/4 tsp pepper
1 can (16 oz) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stemps and pieces, undrained
1 cup thinly sliced carrots
2 medium stalks celery, cut into slices (about 1 cup)
1/2 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
1 bay leaf
1/4 cup cold water
2 tbsp all-purpose flour
Sour Cream Biscuits (see recipe)

Steps:

  • Cook and stir beef and onions in oil in Dutch oven until beef is brown. Stir in hot water, sugar, salt, pepper, tomatoes, tomato paste and mushrooms. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer, stirring occasionally until beef is almost tender, about 1 1/2 hours. Add carrots, celerty, thyme, marjoram and bay leaf. Cover and simmer 30 minutes. Remove bay leaf. Mix cold water and flour until smooth. Gradually stir into beef mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat. Heat oven to 450. Prepare Sour Cream Biscuits. Drop dough by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 10 minutes

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