Biscuit Topped Hamburger Stew Recipes

Steps:

• 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. , 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.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables and tomato sauce. , Transfer to a greased 11x7-in. baking dish. Cover and bake at 400° for 15 minutes. , Meanwhile, for biscuits, in a small bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and mustard until mixture forms a soft dough. Add 6 tablespoons cheese. , Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish (such as Pyrex®) with cooking spray.
• Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes.
• At the same time, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Move beef to one side of the skillet and melt butter over medium heat. Whisk in flour a little at a time until combined; whisk in milk, whisking constantly to prevent lumps. Stir in beef broth. Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat.
• Add buttermilk to baking mix. Stir until a soft dough forms. Place on waxed paper. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch round biscuit cutter dipped in baking mix.
• Pour the beef mixture into the prepared baking dish and top with biscuits.
• Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.

Steps:

• Saute ground beef, garlic and onion.
• Add potatoes, carrots and corn.
• Stir in soup, water and seasonings.
• Cover and simmer until veggies are tender.
• Serve over steamed white rice.

Steps:

• Heat oven to 375 degrees.
• Brown ground beef and onion, drain.
• Add all remaining ingredients, except the biscuits,; mix well.
• Bring to a boil, reduce heat to medium-low; cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally Spoon into an ungreased 8-inch squres (2 quart) or oval (2 1/2 quart) baking dish Seperate dough into 5 biscuits; cut each in half.
• Arrange cut side down around outside edge of hot mixture.
• Bake at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

Steps:

• Special equipment: four 10-ounce ramekins For the beef stew: In a heavy saucepan, fry the bacon until crisp. Remove the bacon and reserve. Brown the beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add the reserved bacon and beef back into the pan. Sprinkle with the flour and some salt and pepper and toss to coat evenly. Add the wine and let it reduce by half, 2 to 3 minutes. Add the beef stock, thyme and garlic. Cover and cook over low heat for 1 hour. Add the onions to the stew and cook for an additional 15 minutes. Add the mushrooms and parsley, season with more salt and pepper and cook an additional 15 minutes. Preheat the oven to 450 degrees F. For the biscuits: In a bowl and using your fingers, mix together the flour and coconut oil very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds. Ladle the stew into four 10-ounce ramekins, filling them three-quarters full. Top each with a biscuit round and brush the biscuits with melted butter. Place the ramekins on a baking sheet and bake until the biscuits are golden brown, about 15 minutes.

Steps:

• Add oil to large Dutch Oven type dish.
• Brown the ground meat until cooked through.
• Add onions, celery, and carrots. You can add other vegetables to this dish, but these are the main ones that I remember from the original recipe.
• Cook until the vegetables get nicely carmelized. Add remaining ingredients.
• Simmer for about an hour. We've rushed this and it's still good, but the longer it simmers the richer the flavor.
• This tastes good with nice, fresh cornbread. I've even made Cheddar-Dill Bisquick Drop muffins as well. Crusty bread would work great too!

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
• Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
• Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.