The cold of winter calls for some tasty soup to warm you up.
Tara Bench shares the recipe for Beef and Vegetable Stew With a Biscuit Topping.
Find more of Tara’s recipes on her website, www.tarateaspoon.com.
Beef and Vegetable Stew With Biscuit Topping
¼ cup all-purpose flour
½ tsp each salt and pepper
2 lbs beef stew meat cut into 1-inch pieces
2 tbsp olive oil
5 carrots cut into ½-inch slices
3 celery stalks coarsely chopped
1 medium onion diced
3 garlic cloves minced
6 oz white button mushrooms sliced ⅜ inch thick
1 cup dry red wine
1 cup low-sodium beef broth
¼ cup steak sauce such as A1
1½ tsp dried Italian seasoning
2¼ cups packaged biscuit mix
⅔ cup milk
Heat oven to 325°F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat. in two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.
About 20 min before serving, stir together biscuit mix and milk until just combined.
Increase oven to 400°. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min.
This is a delicious, saucy beef stew, made better with biscuits baked right on top.
**For the Instant Pot, brown the beef on SAUTE in batches. Remove to a plate. Add the vegetables and SAUTE for a few minutes. Return beef to the pot and the other ingredients. PRESSURE COOK on HIGH for 35 minutes.