MOM'S BEEF STEW TOPPED WITH SAGE PARMESAN BISCUITS

Mom's Beef Stew Topped With Sage Parmesan Biscuits image

Provided by ratherbeswimmin

Categories Meat

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 15

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2 lbs beef stew meat, cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, mashed
1 tablespoon olive oil
3 cups beef broth
2 teaspoons chopped fresh sage (or 1 t. dried)
3 carrots, cut into 1-inch chunks
2 cups potatoes, 1 inch cubes
1 cup corn kernel (fresh or frozen defrosted)
1 cup baby peas (fresh or frozen defrosted)
2 cups Bisquick
1/2 cup freshly grated parmesan cheese
2/3 cup milk
1 teaspoon dried sage

Steps:

Sprinkle the beef with the salt, pepper, and garlic.
In a 3-quart ovenproof casserole or Dutch oven, heat the oil.
Add the meat, browning it on all sides for 6-8 minutes.
When the meat is browned, add the broth, stirring to scrape up any bits that have stuck to the bottom of the pan.
Add the sage, carrots, and potato cubes, cover, and simmer for 35 minutes.
Add the corn and peas; continue to cook for another 10-15 minutes.
The sauce will appear thin, but it well thicken when the biscuits bake.
Make the biscuits-preheat the oven to 375°.
In a large mixing bowl, combine the Bisquick and Parmesan cheese.
Add the milk and sage, stirring with a fork to combine.
Turn the dough out onto a floured board and knead it 5 times.
Roll the dough out to 1/2 inch thick and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.
Bake the stew for 17-20 minutes or until the biscuits are browned and the stew is bubbling.