CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS

Creamy Beef with Sour Cream Chive Biscuits image

Provided by @MakeItYours

Number Of Ingredients 19

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1/2 cup Original Bisquick® mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon regular or smoked paprika
1 1/2 lb beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons olive oil or vegetable shortening
3 large carrots, sliced
1 medium onion, chopped (1/2 cup)
2 to 3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic fire roasted crushed tomatoes
Water
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen sweet peas
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2 cups Original Bisquick® mix
1/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

Steps:

In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.