Thursday, December 29, 2016

Stew with biscuits

This is a favorite around here. Switch to chicken by switching out the meat and bullion. Or vegetarian by leaving out the meat. The biscuit recipe is given straight from the cook book, but if you want the stew and biscuits, just put the unbaked biscuits on top of the dish of stew as directed in the stew recipe.


2lbs beef (I used stew beef)
6 potatoes
1 lb carrots
1 onion
1 tsp basil
1 tsp oregeno
1/4 tsp pepper
1 tsp salt
6 cups water
6 tsp beef bullion (I used knorr powder)
6 Tbsp corn starch

Cut all ingredients into bite size pieces
Fry meat and onion together in frying pan.
Combine all dry ingredients and disolve in a little water.  Add remainder of water, add all vegies and meat.  Cook until carrots and potatoes are almost soft (about 45 minutes) in 450 degree oven.  Add one recipe biscuits supreme to top of stew and bake uncovered at 450 until biscuits are brown (about 10-15 minutes)

Biscuits supreme (taken from better homes and gardens new cook book)

1. Stir together 2 cups flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 cup butter, margarine, or shortening till mixture resembles coars crumbs.  Make a well in center, add 2/3 cup milk all at once; stir till moistened.

2. Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10-12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2 inch biscuit cutter.

3.  Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10-12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.  Makes 10 biscuits.

1 comment:

  1. This biscuit recipe makes a terrific pastry. Just roll it out and away you go. I usually leave out the sugar. You can use it for pies or whatever. It is lower fat than regular pastry and ends up with a texture similar to hot pockets. I have used it mostly for single serving pies or Cornish pasties for Dad to take for lunch.