Beef stew with biscuits

Yield: 4 Servings

Measure Ingredient
2 pounds Round steak, cubed
4 tablespoons Oil
4 tablespoons Flour
½ cup Onion, cut 1/2\" pieces
½ cup Carrots, halves lenghtwise, cut on bias
½ cup Celery, cut on bias
3 tablespoons Tomato paste
4 \N Beef bouillon cubes
2 cups Water
1 teaspoon Paprika
1 \N Bay leaf
1 teaspoon Garlic
\N \N Salt and pepper
1 cup Peas, cooked
2 cups Flour, sifted
1 tablespoon Sugar
4 teaspoons Baking powder
½ teaspoon Salt
½ cup Shortening
1 \N Egg, beaten
⅔ cup Milk



Chef Mickey's Village Restaurant, Disney Village Marketplace In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add remaining ingreds except peas. Mix well; simmer on low until meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add peas and serve stew over biscuits. Baking Powder Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs; mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to ¾" thickness.

Cut with a 2" figured cutter and place on an ungreased baking tray.

Bake 12 mins or until golden.

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