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Texas Beef Stew with Biscuits Recipe

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This recipe for Texas Beef Stew with Biscuits, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Holly Bertuccelli


4 tbsp. olive oil
3 - 4 cloves garlic, chopped
2 large onions, sliced
1/3 c. flour
1 tsp. salt
1/4 tsp. black pepper
2½ lbs. beef stew meat, cut in 1 inch cubes
1 c. red wine
10 oz. can beef consommé, or more as needed
2 large carrots, sliced diagonally
18 fresh mushrooms, cleaned & halved
2 - 3 tbsp. butter, melted
2 12oz cans refrigerated biscuits
2 tbsp. melted butter
About 1/2 c. shredded parmesan cheese

1. In a heavy 6 quart Dutch oven, heat 1 tbsp. olive oil. Add garlic and onions, sauté until golden brown, then remove from pot.

2. In a small bowl, mix flour, salt & pepper. Toss stew meat with seasoned flour to coat, shaking off excess. Add remaining 3 tbsp. olive oil to the pot, add meat and brown on all sides.

3. Return onions & garlic to pot. Add wine to deglaze the pan. Add 10 oz can consommé and carrots. Cover tightly and simmer about 90 mins. until meat is tender, adding more consommé if necessary.

4. Heat oven to 400º.

5. In a skillet, melt 2 - 3 tbsp. butter, saute 5 mins. Add to stew.

6. Separate biscuits, place on top of stew to cover. Bake 10 - 15 mins. Brush biscuits with melted butter, sprinkle with parmesan then return to oven for 5 minutes to finish baking. Bake any extra biscuits to serve along side.

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Number Of Servings:




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