Tuesday, February 26, 2013

Sweet Beef Stew with Biscuits

This is a nice variation of so many other stews that I've made. The hint of sweetness brought into the blend by the brown sugar, and the subtle spicy lace of the Worcestershire sauce makes this stand apart from the traditional savory stews.

  It's good on a slow day, or after a long week. The cooked-in-the-stew biscuits give this a very hearty blend of beef and biscuits.

Instructions and Ingredients: 

1 lb stewing beef
1 T olive oil
2 t thyme

Pat dry the beef with paper towels. Heat Oil and Thyme in dutch oven on medium high. Brown to beef and remove.

In the same pot, add:

4 onions, sliced
1 t salt
1 T Olive Oil/Butter

Cook until limp and browned.

1 T flour, stir quickly


4 cup beef stock
1 T brown sugar
1 T Worcestershire Sauce
4 Bay leaves
Browned beef

Simmer on low, covered, for about 2 hours.

1 1/2 cup flour
1 t baking power
1 t parsley
1 T sugar
2 t melted butter
1/2 cup milk

Mix until moist, and drop by rounded spoonful unto the top of your stew. COVER and cook for 10 mins.

Spoon out yourself some happiness into a bowl, and enjoy this sweet and savory treat while snuggling up on the couch with a good book, or gathered around the table with people you love

Serves 4.
Can be quartered easily for single serving, or doubled for a large group.

Beef and Beer - For those who drink, and enjoy a good beer, I've been told you can swap 2 cups of the beef stock for your favorite draft. I don't prefer the bitterness it brings, so I use only beef broth.

Irish Way - quarter about 5-6 small red skinned potatoes, and add them when you add the broth. Omit the biscuits.

Brown beef in oil and Thyme. Brown Onions. Add remaining ingredients, simmer for two hours. Add biscuits  cook 10 mins covered. Enjoy.

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