Ingredients for Ranch House Stew With Biscuit Crust
- Beef Rump
- 1 large onion, chopped
- 2 tbsp all-purpose flour
- 1 tbsp paprika
- Canned Tomato
- 1 cup beer (any kind)
- Worcestershire Sauce
- Brown Stock
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh thyme
- 8 oz cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- Baking Powder
- 1/4 cup cold unsalted butter
- 1 egg
- 1/2 cup milk
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How to Make Ranch House Stew With Biscuit Crust
- **Prepare the Stew:** Trim fat from 2 lbs beef stew meat.
- **Render Fat:** Place trimmed fat in a heavy-bottomed pot or Dutch oven over medium heat. Render the fat until it's liquid and crispy bits remain. Discard the dried bits.
- **Brown the Meat:** Remove the fat, leaving about 2 tablespoons in the pot. Brown the beef stew meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- **Sauté Onions:** Add 1 large onion, chopped, to the pot and sauté until softened, about 5 minutes.
- **Combine and Simmer:** Return the beef to the pot. Stir in 2 tbsp all-purpose flour and 1 tbsp paprika. Cook for 2 minutes, stirring constantly.
- **Add Liquid:** Add 28 oz can crushed tomatoes, 1 cup beer (any kind), 2 tbsp Worcestershire sauce, 4 cups beef stock, 2 bay leaves, 1/4 cup chopped fresh parsley, and 1 tbsp fresh thyme.
- **Slow Cook:** Bring to a simmer, then cover and cook in a 300°F (150°C) oven for 3 hours, or on top of the stove over low heat until the meat is very tender.
- **Add Mushrooms:** Stir in 8 oz cremini mushrooms, sliced, salt, and pepper to taste.
- **Prepare for Baking:** Pour the stew into a 3-quart casserole dish or two smaller casseroles.
- **Make the Biscuit Crust:** In a large bowl, whisk together 2 cups all-purpose flour, 4 tsp baking powder, 1/2 tsp salt, and 1/4 cup cold unsalted butter, cut into small pieces. Cut the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- **Add Wet Ingredients:** In a separate bowl, whisk together 1 egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Pour in the egg mixture and gently stir until just combined. Do not overmix.
- **Roll and Cut:** Turn the dough out onto a lightly floured surface and roll to 1/2-inch thickness. Use a biscuit cutter or knife to cut out biscuits to fit the top of the casserole dish(es).
- **Assemble and Bake:** Place the biscuits on top of the stew, sealing the edges to the casserole dish. Brush the tops with a little milk.
- **Bake:** Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the biscuits are golden brown.
- **Serve:** Serve hot, optionally with roasted root vegetables like carrots, parsnips, and potatoes.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
51g
Carbs
11g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Canadian Oven Potluck Dinner Party Heirloom Historical Holiday Event Kid Friendly Stove Top Dietary Comfort Food Low Carb British Columbian Low In Something Meat Taste Mood To Go Equipment 4 Hours Or Less
