Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, cut into 1-inch cubes

  2. All-purpose flour

  3. 2 beef bouillon cubes

  4. 2 cups boiling water

  5. Salt and pepper to taste

  6. 6 to 8 small potatoes, peeled and quartered

  7. 3 small onions, quartered

  8. 4 carrots, sliced

  9. 1 package (9 ounces) frozen cut green beans, thawed

  10. 2 tablespoons cornstarch

  11. 1/4 cup water


  13. 2 cups all-purpose flour

  14. 4 teaspoons baking powder

  15. 1/2 teaspoon salt

  16. 2 tablespoons vegetable oil

  17. 3/4 to 1 cup milk

  18. Melted butter

Instructions Jump to Ingredients ↑

  1. Beef and Biscuit Stew Recipe photo by Taste of Home Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly.

  2. For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done. Yield: 8-10 servings.


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