Beef Stew with Biscuit Topper
Beef Stew With Biscuit Topper is an moderately easy dinner. Made with 2 lb. beef chuck, cut in 1-inch cubes, 1/4 c. all-purpose flour, 1/4 tsp. dry mustard, 1/8 tsp. paprika and 3 tbsp. shortening, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Coat meat generously with a mixture of flour, mustard, paprika, 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
Brown meat well in hot shortening.
Dissolve bouillon in 2 1/2 cups boiling water.
Combine beef, bouillon and onion in a 2-quart casserole. Cover and bake at 375° for 1 1/4 hours.
Stir in vegetables and parsley.
Bake 15 minutes longer.
Remove from oven.
Increase oven temperature to 450°.
Place buttermilk biscuits, overlapping, around edge of dish, atop hot meat mixture.
Bake, uncovered, until biscuits are golden and vegetables are cooked.
Serves 6 to 8.
🍷 Perfect Pairings
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