Prep 30 mins
Cook 2 hrs
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!
- 1133.98 g beef tips
- 59.14 ml all-purpose flour
- salt & pepper
- 14.79 ml olive oil
- 1 vidalia onion, very large (cut lengthwise and sliced very thinly)
- 118.29 ml beef broth
- 118.29 ml white wine (I use dry Vermouth for my white cooking wine)
- 14.79 ml dried basil
- 453.59 g bag frozen lima beans (I prefer baby lima beans)
- 118.29 ml half-and-half
- 14.79 ml cornstarch
- 283.49 g can refrigerated biscuits, 10 count
- 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.
This stew was very tasty and the biscuits were a really nice finish to it. The only problem I had was keeping an eye on the stew for the 2 hours because there wasn't enough liquid so it kind of stuck to the pot. I just kept adding broth and it turned out just fine. Thanks!
This was a nice, hearty stew, and I thought the dumplings was an interesting additions. The gravy was delicious, though.