Beef Stew With Onion Gravy And Biscuit Dumplings Recipe

Ingredients for Beef Stew With Onion Gravy And Biscuit Dumplings

• Beef Tips
• All Purpose Flour
• Salt & Pepper
• 2 tablespoons olive oil
• Vidalia Onion
• Beef Broth
• 1 cup dry white wine
• Dried Basil
• Frozen Lima Beans
• Half And Half
• 2 tablespoons cornstarch
• Refrigerated Biscuits

How to Make Beef Stew With Onion Gravy And Biscuit Dumplings

1. Cut 2 lbs beef stew meat into 1-inch cubes.
2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat.
3. Brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
4. Add 2 large chopped onions to the pot and cook until softened, about 5-7 minutes.
5. Return the beef to the pot. Add 4 cups beef broth, 1 cup dry white wine, and 1 tablespoon dried basil.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until beef is tender.
7. Preheat oven to 350°F (175°C).
8. Stir in 1 (15-ounce) can lima beans, drained and rinsed.
9. In a small bowl, whisk together 1/2 cup half-and-half and 2 tablespoons cornstarch until smooth.
10. Stir the half-and-half mixture into the stew.
11. Increase heat to medium-high and bring to a gentle boil, stirring constantly until the gravy thickens (about 1-2 minutes).
12. Transfer the stew to a 9x13 inch baking dish. Top with 12 refrigerated buttermilk biscuits.
13. Bake for 15-20 minutes, or until biscuits are golden brown and cooked through.