Wednesday, December 19, 2012

Oven Baked Stew with Chive Drop Biscuits

1 pound beef, cut into chunks
1 TBS vegetable oil
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
4 medium potatoes (cut into cubes) Leave the peelings on if desired
2 cups carrots cut into coins or use whole baby carrots

½ cup frozen, or fresh or canned (drained) whole kernel corn
½ cup frozen, or fresh green peas
1 cup onions, cut into large pieces
2 TBS tomato paste
1 (14 oz.) can beef broth
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp Italian Seasoning

Preheat oven to 350⁰F. Season beef with salt, pepper and garlic powder. In a large skillet over medium-high heat oil; then brown meat in skillet. Place meat in a large baking dish; add potatoes, carrots, corn, peas and onions. In a medium size bowl combine tomato paste, beef broth, cream of mushroom soup, onion soup mix and Italian seasoning; combine soup mixture with the beef and vegetables in baking dish. Cover dish and bake for 2 hours. 

Chive Drop Biscuits  
2 cups flour 
4 tsp baking powder 
1/2 tsp salt 
1 TBS finely minced chives
2 tablespoons vegetable oil OR melted shortening OR melted butter
3/4 to 1 cup milk (start with smaller amount, only add more if needed)
Melted butter

These take less than 5 minutes to throw together. Only make the dough after the stew has been in the oven for at least 2 hours. 

Combine flour, baking powder, salt, chives, 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.

I made a batch and a half of the biscuits to cover my 13x9 pan of stew (we like LOTS of biscuits). If you make more dough than you have room for on top of your stew just bake the extras on a greased baking sheet for 20 minutes next to your stew. The biscuits on the stew will probably take 10 minutes more to finish baking. 

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