Beef Stew with Biscuits

50 minutes Prep: 20 minutes Cook: 30 minutes

558 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	beef round steak	cubed
4	tablespoons	vegetable oil
4	tablespoons	flour, all-purpose
1/2	cup	onion	cut 1/2 inch pieces
1/2	cup	carrots	halves lengthwise, cut on bias
1/2	cup	celery	cut on bias
3	tablespoons	tomato paste
4	each	beef bouillon cubes
2	cups	water
3	cups	gravy	brown
1	teaspoon	paprika
1	each	bay leaf
1	teaspoon	garlic
1	x	black pepper
1	x	salt
1	cup	green peas	cooked

Baking powder biscuits
2	cups	flour, all-purpose	sifted
1	tablespoon	sugar
4	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	vegetable shortening
1	each	egg	beaten
2/3	cup	milk

Directions

In stew pot, add oil over high heat.

Dredge meat with flour and quickly sear a few pieces at a time until browned.

Add onions, carrots, celery, and water to pot with meat; simmer 15 mins.

Add remaining ingredients except peas.

Mix well; simmer on low until meat is tender and vegetables are cooked.

Remove bay leaf and adjust seasoning if necessary.

Just before servng, add peas and serve stew over biscuits.

Baking Powder Biscuits: Preheat oven 425 degrees F.

Sift together flour, sugar, baking powder, and salt into a bowl.

Cut in shortening.

Combine milk and eggs; mix into flour with a fork until just moistened.

Turn dough onto a lightly floured surface; knead gently.

Roll to 3/4 inch thickness.

Cut with a 2 inch figured cutter and place on an ungreased baking tray.

Bake 12 mins or until golden.

1 comment

1. Lou Bozeman,MT 7 days ago

Mae the biscuits to go with my Beef Stew - everyone loved them!

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Nutrition Facts

Serving Size 495g

Amount per Serving

Calories 558 29% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 99mg	33%
Sodium 1032mg	43%
Total Carbohydrate 52.0g	17%
Dietary Fiber 4.0g	14%
Sugars 7.0g
Protein 47.0g	93%

Vitamin A	50%		Vitamin C	9%
Calcium	16%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.