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Mom's Beef Stew Topped With Sage Parmesan Biscuits

Rich and satisfying, this recipe drew raves from tasters. It also makes a pretty presentation. It's easy to prepare, and the stew can be refrigerated overnight."

Type: Meat
Courses: Soup
Serves: 6 people

Recipe Ingredients

  Beef Stew
2 lbs 908g / 32ozBeef stew meat - cut into 1" chunks
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2   Garlic cloves - mashed
1 tablespoon 15mlOlive oil
3 cups 711mlBeef broth
2 teaspoons 10mlChopped fresh sage
  (or 1 tspn dried sage)
3   Carrots - cut into 1" chunks
2 cups 474mlPotato in 1" cubes
1 cup 62g / 2.2ozFresh or frozen corn kernels - defrosted if frozen
1 cup 237mlFresh or frozen petite peas - defrosted if frozen
  Sage Parmesan Biscuits
2 cups 474mlBisquick
1/2 cup 73g / 2.6ozFreshly-grated Parmesan cheese
2/3 cup 157mlMilk
1 teaspoon 5mlDried 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.

Susan Wolfe on the Food BB


Average rating:

4 (3 votes)

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