Mom's Beef Stew Topped With Sage Parmesan Biscuits

Recipe Ingredients

		Beef Stew
2 lbs	908g / 32oz	Beef stew meat - cut into 1" chunks
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Garlic cloves - mashed
1 tablespoon	15ml	Olive oil
3 cups	711ml	Beef broth
2 teaspoons	10ml	Chopped fresh sage
		(or 1 tspn dried sage)
3		Carrots - cut into 1" chunks
2 cups	474ml	Potato in 1" cubes
1 cup	62g / 2.2oz	Fresh or frozen corn kernels - defrosted if frozen
1 cup	237ml	Fresh or frozen petite peas - defrosted if frozen
		Sage Parmesan Biscuits
2 cups	474ml	Bisquick
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
2/3 cup	157ml	Milk
1 teaspoon	5ml	Dried sage

Recipe Instructions

For the stew: Sprinkle beef with salt, pepper and garlic. In a 3-quart ovenproof casserole or Dutch oven, heat the oil. Add meat, browning it on all sides for 6 to 8 minutes. When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan. Add sage, carrots and potato cubes. Cover and simmer 35 minutes.

Add corn and peas and continue to cook for another 10 to 15 minutes. The sauce will appear thin, but it will thicken when the biscuits bake. (The stew can be refrigerated at this point for 2 to 3 days, or frozen for up to 2 months. Allow to come to room temperature before baking.)

Preheat the oven to 375 degrees.

For the biscuits: In a large mixing bowl, combine Bisquick and Parmesan cheese. Add milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead 5 times. Roll the dough out to 1/2-inch thickness, cut out individual biscuits with a 2-inch cutter and place on top of stew. Or transfer the entire crust to the top of the stew, cutting it to fit.

Bake the stew in the preheated oven for 17 to 20 minutes, or until the biscuits are browned and the stew is bubbling.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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4 (3 votes)

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