Chef Mickey's: Beef Stew with Biscuits

Beef Stew with Biscuits

Chef Mickey's, Contemporary Resort

2 pounds round steak, cubed
4 tablespoons oil
4 tablespoons flour
1/2 cup onion, cut 1/2 inch pieces
1/2 cup carrots, halves lengthwise, cut on bias
1/2 cup celery, cut on bias
3 tablespoons tomato paste
4 beef bouillon cubes
2 cups water
3 cups brown gravy

1 teaspoon paprika
1 bay leaf
1 teaspoon garlic
salt and pepper
1 cup peas, cooked

Baking Powder Biscuits:
2 cups flour, sifted
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg, beaten
2/3 cup milk

For the Beef Stew:
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 min. Add remaining ingredients except peas. Mix well. Simmer on low until meat is tender and veggies are cooked. Remove bay leaf and adjust seasoning if necessary. Just before serving, 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 3/4 inch thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 min or until golden.

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