Beef and Biscuit Stew
Beef and Biscuit Stew is a main course that serves 10. One serving contains 402 calories, 27g of protein, and 12g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires cornstarch, beef bouillon cubes, salt, and butter. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes.
Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender.
Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes.
Mix cornstarch and water; stir into stew and cook until thickened and bubbly.
For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew.
Brush top of biscuits with melted butter.
Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.
Recommended wine: Cabernet Sauvignon, Chablis, Malbec
Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Dunn Napa Valley Cabernet Sauvignon with a 4.4 out of 5 star rating seems like a good match. It costs about 90 dollars per bottle.
Dunn Napa Valley Cabernet Sauvignon