INDIVIDUAL BISCUIT TOPPED BEEF STEWS
I've loved this dish since I was a kid! Serve it this way at your next dinner party--- everyone feels so special!
Provided by TROY RAY
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. Pat beef cubes dry with a paper towel then roll in the wondra flour. Reserve remaining flour and set aside.
- 2. Heat a couple of tablespoons of olive oil and a pat of butter in a Dutch oven or large stock pot. Brown beef on all sides. Add onions and brine to the mixture and bring to a boil.
- 3. Add beef and half the chicken stock, potatoes, peas, carrots, salt and pepper and bring to a boil. Then reduce heat to medium low.
- 4. With the remaining chicken stock, slowly whisk in remaining wondra flour and create a slurry. Once the flour is completely dissolved and smooth, add to stew. Cover pot and simmer low for about 2 hours, or until beef is fork tender.
- 5. In the meantime, make the biscuit dough by combining the flour, baking powder, vegetable oil and salt and mixing in the buttermilk until you create a soft, light dough. You may need more or less buttermilk to achieve this.
- 6. Preheat oven to 350 degrees. Roll out dough to approximately 1/2" thick and cut out biscuits that are about 3/4" smaller than the opening of your [oven-proof] soup bowls.
- 7. Place biscuits on a parchment paper-lined baking sheet. Par-bake your biscuits for about 15 minutes.
- 8. Separate stew into 8 to 10 oven-proof soup bowls. Place a biscuit on top of each mini-stew. Brush the tops of each biscuit with melted butter and return stews to the oven and bake for another 10 minutes.
- 9. Before serving, brush the biscuit tops again with butter and sprinkle with kosher salt and freshly cracked pepper. Mmmmmm . . . enjoy!
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