Mom's Beef Stew Topped With Sage Parmesan Biscuits
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Beef Stew
- 2 lbs beef stew meat, cut into 1-inch chunks
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 garlic cloves, mashed
- 1 tablespoon olive oil
- 3 cups beef broth
- 2 teaspoons chopped fresh sage (or 1 t. dried)
- 3 carrots, cut into 1-inch chunks
- 2 cups potatoes, 1 inch cubes
- 1 cup corn kernel (fresh or frozen defrosted)
- 1 cup baby peas (fresh or frozen defrosted)
-
Sage Parmesan Biscuits
- 2 cups Bisquick
- 1⁄2 cup freshly grated parmesan cheese
- 2⁄3 cup milk
- 1 teaspoon dried sage
directions
- Sprinkle the beef with the salt, pepper, and garlic.
- In a 3-quart ovenproof casserole or Dutch oven, heat the oil.
- Add the meat, browning it on all sides for 6-8 minutes.
- When the meat is browned, add the broth, stirring to scrape up any bits that have stuck to the bottom of the pan.
- Add the sage, carrots, and potato cubes, cover, and simmer for 35 minutes.
- Add the corn and peas; continue to cook for another 10-15 minutes.
- The sauce will appear thin, but it well thicken when the biscuits bake.
- Make the biscuits-preheat the oven to 375°.
- In a large mixing bowl, combine the Bisquick and Parmesan cheese.
- Add the milk and sage, stirring with a fork to combine.
- Turn the dough out onto a floured board and knead it 5 times.
- Roll the dough out to 1/2 inch thick and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.
- Bake the stew for 17-20 minutes or until the biscuits are browned and the stew is bubbling.
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