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Beef Stew + Sour Cream Biscuits

After a heat wave this past weekend with temps in the 90s, a.k.a. miserable in October, we have some cooler temps to look forward to this week. Finally. I mean, it IS Fall. Yesterday it rained for most of the day and was just plain dreary. And anytime it’s gray outside, I have a craving for comfort food. Who doesn’t? I tried a new recipe for Beef Stew that was delicious and super simple to put together. And I got all wild and crazy and made some sour cream biscuits to go with it. And let me tell you, I was excited after my first biscuit success. But to know that I’ve made more edible biscuits from a different recipe? This. is. epic. I know there are some of you out there who made biscuits that look like hockey pucks and taste like crackers. But listen, if I can do it, you can do it. You have my word.

Below are the recipes for the beef stew and biscuits. We had apple pie for dessert that was deeeeelicious. My husband said (with a mouth full of pie) “This is a serious pie!” And it was. I even had a piece for lunch today. Not for lunch dessert. The pie was my lunch. It’s so good. If you’re not subscribed to my blog posts, sign up in the sidebar to the left. You don’t want to miss out on the apple pie recipe coming later this week!

Beef Stew served over Sour Cream Bictuits

 

Beef Stew
Serves 6
An easy, delicious, comfort food meal - perfect for cool nights. Serve over sour cream biscuits.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 2 lbs chuck roast, cut into 1" cubes
  2. 3 Tbl vegetable oil
  3. 4 C beef stock
  4. 1 tsp dried rosemary
  5. 1 tsp dried parsley
  6. 1 tsp black pepper
  7. 1 tsp kosher salt
  8. 3 large potatoes, peeled and cubed
  9. 4 carrots, peeled and cut into 1/2" lengths
  10. 4 stalks celery, cut into 1/2" lengths
  11. 1 large onion, diced
  12. 2 Tbl cornstarch
  13. 2 Tbl water
Instructions
  1. In a large dutch oven, heat vegetable oil over medium heat. Sear beef in oil, until brown on all sides.
  2. Add beef stock, rosemary, parsley, salt and pepper and stir well. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
  3. While beef is simmering, chop all of your veggies.
  4. Stir potatoes, carrots, celery and onion into the pot, cover and simmer for another hour.
  5. Dissolve corn starch in 2 Tbl water, and whisk into the stew. Leave lid off of pot and let simmer for a few minutes to thicken.
  6. Pour over sour cream biscuits before serving.
  7. Enjoy!
Adapted from allrecipes.com
Adapted from allrecipes.com
the Sparrow's Nest http://sparrowsnestblog.com/
Sour Cream Biscuits
Yields 1
These biscuits are the perfect side for those comfort food dinner meals.
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Ingredients
  1. 5 C all-purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 C butter, cut into pieces
  6. 2 and 1/2 C heavy cream + 1 Tbl
  7. 1/2 C sour cream
Instructions
  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. In a food processor*, combine flour, baking powder, baking soda and salt. Mix for a couple of seconds. Let food processor run as you drop in the pats of butter. The mixture should resemble course crumbs.
  3. Mix together the sour cream and heavy cream, and mix into flour mixture just until the dry ingredients are moistened.
  4. Put your dough on a lightly floured surface and roll to 1-inch thick. Cut out biscuits and place on baking sheet. Brush tops of biscuits with remaining 1 Tbl cream.
  5. Bake until lightly browned on top, 15-18 minutes.
Notes
  1. Don't have a food processor? Use a large bowl to cut the butter into the flour mixture using a pastry blender.
the Sparrow's Nest http://sparrowsnestblog.com/

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