Homebakes Knock Off Beef Stew And Biscuits Recipes

Steps:

• Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes., Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.

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:

• 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.