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  • Beef Stew with Sesame Seed Biscuits

    1 vote
    Beef Stew with Sesame Seed Biscuits
    Prep time:
    Cook time:
    Servings: 5
    by Sue Archibald
    10 recipes
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    Ingredients

    • 1 pound beef stew meet, cut into 1" cubes
    • 2 tbls olive oil
    • 1 1/2 cups chopped onion
    • 1 cup chopped celery
    • 1 garlic clove, minced
    • 1 tbls all purpose flour
    • 1 1/2 cups water
    • 1 cup diced tomatoes
    • 1/2 cup Burgandy wine or beef broth
    • 1/3 cup tomato paste
    • 1 tbls sugar
    • 3/4 tsp salt
    • 1/2 tsp Worcestershire sauce
    • 1/4 tsp pepper
    • 2 cups cubed peeled potatoes
    • 2 cups sliced fresh carrots
    • 1 can (4oz) mushroom stems, and pieces, drained
    • 1/4 cup sour cream
    • Sesame seed biscuits
    • 1 1/4 cups all purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 cup shortening
    • 3/4 cup sour cream
    • 2 tablespoons 2% milk
    • 1 tablespoon sesame seeds

    Directions

    1. In a Dutch oven brown beef in oil in batches. Remove and keep warm. In the same pan, sauté onions and celery until tender. Add garlic; cook 1 min. Add garlic; cook 1 min longer. Stir in flour until blended. Gradually add water; stir in the tomatoes, wine, tomato paste, sugar, salt, Worcestershire sauce, pepper and beef. Bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Add potatoes and carrots; cook for 30-45 min longer or until beef and vegetables are tender. Stir in mushrooms and sour cream. Transfer to a greased 9 x 13 baking dish. For biscuits, in large bowl combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sour cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
    2. Roll out to 1/2" thickness; cut with a floured 2" biscuit cutter. Brush with milk; sprinkle with sesame seeds. Arrange over stew. Bake at 400 for 30-35 min or until biscuits are golden brown.

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