Ranch House Stew with Biscuit Crust
- Ready In:
- 3hrs 40mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 1814.36 g beef rump or 1814.36 g stew meat, cut into cubes
- 4 large onions, chopped
- 177.44 ml flour
- 4.92 ml paprika
- 236.59 ml canned tomato
- 236.59 ml beer (optional)
- 9.85 ml Worcestershire sauce
- 946.36 ml brown stock or 4 beef bouillon cubes, dissolved in water
- 3 bay leaves
- 4.92 ml parsley
- 1.23 ml thyme
- 473.18 ml mushrooms, whole or sliced
- 4.92 ml salt
- pepper
-
Biscuit crust
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 59.16 ml butter
- 1 egg
- 177.44 ml milk
directions
- Stew: Trim fat from meat.
- Place pieces of fat in a heavy pan to render fat.
- Discard the dried bits.
- Brown meat in fat (add lard if there is not enough).
- Remove meat and brown onions.
- Return the meat to the pan.
- Add flour and paprika.
- Stir well.
- Continue cooking for a few minutes.
- Add tomatoes, beer, Wrocestershire sauce, stock, bay leaves, parsley and thyme.
- Cover and bake in a 300f degree oven or simmer on top of stove for 3 hours, until meat is tender.
- Add mushrooms, salt and pepper.
- Pour stew into a 3 quart casserole or two smaller casseroles.
- Prepare the biscuit crust.
- Biscuit Crust: Mix dry ingredients.
- Work in butter until mixture resembles crumbs.
- Beat egg with the milk.
- Make a well in the centre of dry ingredients; pour in egg and milk and mix until one lump of dough is obtained.
- roll out on a floured board to 1/2 inch thickness.
- Cut to fit the size of the casserole.
- Place the dough over the stew in casserole and seal edge tightly to keep flavour in.
- Brush the top with milk and bake in a 400f degree oven for approximately 20 minutes or until browned.
- If serving this stew to guests, prepare stew ahead of time and have ingredients measured for the biscuit topping.
- The dish will then take only a few minutes to assemble.
- Serve with hearty veggies one the side, roasted root veggies go well, carrots, rutabega, parsnips, and potatoes, etc.
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RECIPE SUBMITTED BY
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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