Real Recipes From Real Home Cooks ®

individual biscuit topped beef stews

(1 rating)
Recipe by
New York City, NY

I've loved this dish since I was a kid! Serve it this way at your next dinner party--- everyone feels so special!

(1 rating)
yield 6 to 10
prep time 2 Hr
cook time 20 Min

Ingredients For individual biscuit topped beef stews

  • STEW
  • 1 1/2 lb
    beef steak tip or stewing beef, cubed
  • 1 1/2 c
    beef stock, low sodium
  • 1 1/2 c
    chicken stock, low sodium
  • 1/2 c
    wondra flour
  • 6
    russet potatoes, small, cubed
  • 1 c
    baby peas, frozen
  • 1 c
    carrots, frozen & cubed
  • 1
    16 ounce jar pearl onions, with brine
  • 1 Tbsp
    kosher salt
  • 1 tsp
    black pepper, ground
  • 2 c
    all purpose flour
  • 3/4 to 1 c
  • 4 tsp
    baking powder
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    melted, salted butter
  • 1/2 tsp
    kosher salt

How To Make individual biscuit topped beef stews

  • 1
    Pat beef cubes dry with a paper towel then roll in the wondra flour. Reserve remaining flour and set aside.
  • 2
    Heat a couple of tablespoons of olive oil and a pat of butter in a Dutch oven or large stock pot. Brown beef on all sides. Add onions and brine to the mixture and bring to a boil.
  • 3
    Add beef and half the chicken stock, potatoes, peas, carrots, salt and pepper and bring to a boil. Then reduce heat to medium low.
  • 4
    With the remaining chicken stock, slowly whisk in remaining wondra flour and create a slurry. Once the flour is completely dissolved and smooth, add to stew. Cover pot and simmer low for about 2 hours, or until beef is fork tender.
  • 5
    In the meantime, make the biscuit dough by combining the flour, baking powder, vegetable oil and salt and mixing in the buttermilk until you create a soft, light dough. You may need more or less buttermilk to achieve this.
  • 6
    Preheat oven to 350 degrees. Roll out dough to approximately 1/2" thick and cut out biscuits that are about 3/4" smaller than the opening of your [oven-proof] soup bowls.
  • 7
    Place biscuits on a parchment paper-lined baking sheet. Par-bake your biscuits for about 15 minutes.
  • 8
    Separate stew into 8 to 10 oven-proof soup bowls. Place a biscuit on top of each mini-stew. Brush the tops of each biscuit with melted butter and return stews to the oven and bake for another 10 minutes.
  • 9
    Before serving, brush the biscuit tops again with butter and sprinkle with kosher salt and freshly cracked pepper. Mmmmmm . . . enjoy!