TOMATO-BEEF STEW WITH BISCUITS

TOMATO-BEEF STEW WITH BISCUITS image

Yield 6 servings

Number Of Ingredients 18

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2 pounds beef stew meat, cut into 1-inch pieces
2 medium onions, chopped (about 1 cup)
2 tbsp vegetable oil
2 1/2 cups hot water
1 tbsp sugar
1 1/2 tbsp salt
1/4 tsp pepper
1 can (16 oz) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stemps and pieces, undrained
1 cup thinly sliced carrots
2 medium stalks celery, cut into slices (about 1 cup)
1/2 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
1 bay leaf
1/4 cup cold water
2 tbsp all-purpose flour
Sour Cream Biscuits (see recipe)

Steps:

Cook and stir beef and onions in oil in Dutch oven until beef is brown. Stir in hot water, sugar, salt, pepper, tomatoes, tomato paste and mushrooms. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer, stirring occasionally until beef is almost tender, about 1 1/2 hours. Add carrots, celerty, thyme, marjoram and bay leaf. Cover and simmer 30 minutes. Remove bay leaf. Mix cold water and flour until smooth. Gradually stir into beef mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat. Heat oven to 450. Prepare Sour Cream Biscuits. Drop dough by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 10 minutes