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Biscuit-topped Beef Stew

12 oz Boneless beef top round steak, cut into 1/2-inch cubes
2 tb All-purpose flour
Nonstick spray coating
1 lg Onion; chopped (1 cup)
3 md Potatoes; cubed
1 cn (14 1/2-ounce) Italian-style stewed tomatoes
1/3 c (1/2 of 6 oz can) low-sodium tomato paste
2 ts Instant beef bouillon granules
1 tb Sugar
1 ts Dried thyme; crushed
1 ts Worcestershire sauce
1 Bay leaf
1 c Eggplant; peeled, cubed
Sour Cream Biscuits (see recipe, below)
1/3 c Reduced-fat dairy sour cream
2 ts Milk
1 ts Sesame seed; (optional)


Combine meat and 1 tablespoon of the flour in a plastic bag; shake to coat meat. Spray a cold Dutch oven with nonstick coating; heat over medium heat. Add meat and onion; cook until meat is brown. Drain off fat. Add potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 cups water. Bake, covered, in a 350' oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more.


Meanwhile, prepare Sour Cream Biscuits.


Remove stew from oven; increase oven temperature to 425'. Discard bay leaf. Combine sour cream and remaining I tablespoon flour; stir into stew. Brush biscuits with milk. Sprinkle with sesame seed, if desired. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden. Serves 6.


Sour Cream Biscuits: Stir together 1 1/4 cups all-purpose flour and 1 1/2 teaspoons baking powder Cut in 1/4 cup margarine or butter until mixture resembles coarse crumbs. Stir in 1/3 cup reduced fat dairy sour cream and 1/4 cup skim milk. Knead dough on a lightly floured surface 8 to 10 times. Roll or pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter. Makes 12 biscuits.


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