Ingredients for Beef Stew With Onion Gravy And Biscuit Dumplings
- 2 lbs beef stew meat
- 1/4 cup All Purpose Flour
- 1 tsp salt, 1/2 tsp black pepper
- 2 tablespoons Olive Oil
- 2 large Vidalia Onions
- 4 cups Beef Broth
- 1 cup dry White Wine
- 1 tablespoon Dried Basil
- 1 (15-ounce) can Lima Beans
- 1/2 cup Half And Half
- 2 tablespoons Cornstarch
- 12 Refrigerated Buttermilk Biscuits
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stew With Onion Gravy And Biscuit Dumplings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Stew With Onion Gravy And Biscuit Dumplings
- Cut 2 lbs beef stew meat into 1-inch cubes.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat.
- Brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
- Add 2 large chopped onions to the pot and cook until softened, about 5-7 minutes.
- Return the beef to the pot. Add 4 cups beef broth, 1 cup dry white wine, and 1 tablespoon dried basil.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until beef is tender.
- Preheat oven to 350°F (175°C).
- Stir in 1 (15-ounce) can lima beans, drained and rinsed.
- In a small bowl, whisk together 1/2 cup half-and-half and 2 tablespoons cornstarch until smooth.
- Stir the half-and-half mixture into the stew.
- Increase heat to medium-high and bring to a gentle boil, stirring constantly until the gravy thickens (about 1-2 minutes).
- Transfer the stew to a 9x13 inch baking dish. Top with 12 refrigerated buttermilk biscuits.
- Bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
18g
Carbs
15g
