December 12, 2010

Craig's Homemade Beef Stew & Garlic Cheese Biscuits

2.5 lbs. stewing meat, cut into 1-inch cubes
3 tbsp. all purpose flour
1/3 cup. olive oil
5 cloves garlic, minced
4 cups. beef stock - i use Swanson
2 medium onions, cut into quarters
2 cups. whole baby carrots
3 medium potatoes, cut into 2 inch pieces
4 tbsp. McCormick's Grill Mates, Salt Free Steak Seasoning
1 small can. Chunky Style Portabella Mushrooms, diced
1 medium  can. Organic diced Tomatoes

   Season the beef as desired. Coat with 3 tbsp. flour, Heat the oil in a frying pan. over medium-heat. Add the beef and cook until well browned. stirring often. Add the garlic to the meat and cook and stir about 3 minutes.
   Drain, and Move to Crock pot, place meat on bottom, then potatoes, carrots, mushrooms, tomatoes, onions, season with McCormick's steak seasoning, pour beef broth over all vegetables.
   Cover and cook for 6 - 7 hours.



2 c. buttermilk baking mix
2/3 c. milk
2 c. shredded Cheddar cheese
1/4 c. butter, melted
1 tbsp. garlic powder
1 tbsp. parsley flakes

Mix the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake about 10 minutes at 450 degrees or until lightly brown. Mix butter, garlic powder and parsley; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 12 biscuits.

1 comment:

Craig said...

I Love making Homemade Dishes,
nothing like coming Home after a long hard day at work, to Comfort Foods.