BEEF AND BISCUIT CASSEROLE

(Makes 8-12 servings)

Ground Beef Stew: 

1 Tbsp – Canola Oil

2 lbs. – Ground Beef, lean

3 tsp – Salt

1 large – Onion, diced

2 Ribs – Celery, diced

2 tsp – Garlic, minced

¼ Cup – Tomato Paste

½ Cup – All Purpose Flour

900 mL – Beef Broth, unsalted

4 Cups – Vegetable Medley, frozen

2 Tbs – Worcestershire Sauce

1 Tbsp – Paprika

¼ tsp – Cayenne Pepper, dry ground

¼ tsp – Black Pepper

2 – Bay Leaves

 

Biscuits: 

2 Cups – All Purpose Flour

1 Tb – Baking Powder

½ tsp – Salt

1 tsp – Sugar

¼ tsp – Garlic Powder

1 Cup – Cheddar Cheese, grated

1/3 Cup – Green Onion, chopped

½ Cup – Butter

1 ¼ Cup – Milk

Method:

Beef Stew:

1. Preheat oven to 425°F.
2. With a large dutch oven over medium high heat, heat oil. Once the oil is hot, add beef and brown until fully cooked. Season with 1 tsp of salt. Remove beef using a slotted spoon, leaving the remaining fat in the pot.
3. Turn heat to medium, then add chopped onion and celery and sauté until translucent, about 4 minutes. Add another tsp of salt, garlic and tomato paste and continue to cook for another 2 minutes.
4. Sprinkle the flour over the mixture and continue to cook for another 2 minutes, scraping bottom as necessary. This will thicken to create a thick paste.
5. Slowly add the beef broth, one cup at a time, stirring as you add to create a thickened chunky sauce. Bring the entire mixture to a simmer.
6. Stir in vegetable medley, Worcestershire and remaining 1 tsp of salt, spices, and herbs.
7. Bring stew to a boil and turn heat to a low simmer. Cover while you make the biscuit batter.

Biscuits:

1. Mixture together dry ingredients, cheese, and onion.
2. Slowly stir in melted butter and milk to dry ingredients. It will appear like a thicker pancake batter. Careful not to overmix.

Assembly:

1. Remove bay leaves then transfer Beef Stew to a deep 9×13 casserole baking dish.
2. Spoon biscuit batter over surface of the stew, and bake for 18-20 minutes until biscuits are golden brown, and internal temperature of the biscuits reaches 195°F.
3. Remove from the oven and allow to rest for 10-15 minutes before serving.

Curated by Chef Anna Hymers for the March 2025 edition of Cattle Country.