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Creamy Beef with Sour Cream Chive Biscuits
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
One pot beef dinner slow simmered and oven-finished for classic home-style comfort.
Ingredients:
  • 1/2 cup Original Bisquick™ mix
  • 1/8 teaspoon pepper
  • 1/8 teaspoon regular or smoked paprika
  • 1 1/2 lb beef stew meat, cut into 1-inch cubes
  • 1 to 2 tablespoons olive oil or vegetable shortening
  • 3 large carrots, sliced
  • 2 to 3 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
  • Water
  • 1 bag (12 oz) frozen sweet peas
  • 2/3 cup sour cream
  • 1/4 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 cups Original Bisquick™ mix
  • 1/3 cup sour cream
  • 1/3 cup water
  • 1 tablespoon chopped fresh chives
Instructions:
  • In a large bowl, mix 1/2 cup Bisquick mix, 1/2 teaspoon salt, 1/8 teaspoon pepper, and paprika. Add the beef and toss until evenly coated.
  • 1. Heat oil in a 4-quart Dutch oven or 12-inch skillet over medium heat. Sear the beef until browned on all sides. Add carrots, onion, garlic, and tomatoes. Pour in enough water to barely cover the beef and vegetables. Simmer on low heat, covered, for 1 hour and 30 minutes, stirring occasionally, until beef is tender.
  • Add peas to the mixture and cover the pot. Let it simmer for 15 to 30 minutes more, until the peas are soft and tender.
  • Preheat the oven to 425°F. Take the Dutch oven off the heat and mix in 2/3 cup sour cream and Worcestershire sauce. Season with salt and pepper to taste. Keep the Dutch oven warm in the oven as you prepare the biscuits. If your Dutch oven is not ovenproof, transfer the mixture to a 2-quart casserole dish.
  • In a medium bowl, combine all biscuit ingredients until a soft dough forms. For rolled biscuits, transfer dough onto a floured work surface and gently shape into a ball. Knead the dough 5 times. Using a rolling pin, roll the dough out to 1/2-inch thickness. Cut out biscuits using a floured 2-inch cutter. For drop biscuits, simply spoon dough onto hot beef mixture without shaping into a ball or kneading. Drop any leftover dough onto a greased cookie sheet.
  • Bake until light golden brown, about 15 to 20 minutes (or 10 minutes for biscuits on a cookie sheet).

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