Oven-Baked Beef Stew with Biscuits

Oven-Baked Beef Stew with Biscuits

Create this cold-weather, traditional favorite with the technology of today. With UltraPro, you’re pre-cooking beef first in the microwave, simmering your stew in the oven and baking biscuits on the inverted cover, making this a truly one-pot meal.

Oven-Baked Beef Stew with Biscuits

Yield: 14

Serving Size: 1 cup

Oven-Baked Beef Stew with Biscuits

Ingredients

  • 2 medium onions, roughly chopped
  • 3 garlic cloves, peeled and minced using Chop ’N Prep Chef
  • 2 ribs celery, thickly sliced
  • 1 lb./455 g carrots, peeled and thickly sliced
  • ½ cup all-purpose flour
  • 1 tbsp. plus 1 tsp. Steak & Chop Seasoning Blend, divided
  • 2 lbs./1 kg beef tri-tip, cut into ¾"/2 cm cubes
  • 2 lbs./1 kg baby red potatoes, quartered
  • 3 tbsp. tomato paste
  • 3 tbsp. Worcestershire sauce
  • 32-oz./946 mL carton no-salt-added beef stock, divided
    Biscuits
  • 1½ cups biscuit baking mix
  • 1 tbsp. granulated sugar
  • ½ cup beer or milk
  • ½ cup sharp cheddar cheese, shredded
  • ½ tsp. extra virgin olive oil

Instructions

    Stew
  1. Preheat oven to 355° F/ 180° C.
  2. Place onion, garlic and carrots in UltraPro 6-Qt./5.7 L Roasting Pan.
  3. In large bowl, combine flour and 1 tbsp. seasoning blend. Add beef cubes and toss to coat. Add beef and excess flour to roasting pan, cover and microwave on high power 6 minutes.
  4. Remove from microwave and add potatoes.
  5. Whisk together tomato paste, Worcestershire sauce and 1 cup beef stock in 2-cup/500 mL Micro Pitcher. Add to roasting pan, along with remaining stock, and stir to combine.
  6. Cover and transfer to oven 1 hour and 30 minutes.
    Biscuits
  1. in medium bowl, combine biscuit baking mix, remaining seasoning blend and sugar.
  2. Add beer or milk and mix until just combined.
  3. Stir in cheese. Remove stew from oven and uncover.
  4. Invert cover and brush with oil. Drop biscuit dough, by the tablespoonful, onto inverted cover, making 14 biscuits.
  5. Stack cover over roasting pan containing stew, place together in oven and bake 30 minutes or until biscuits are golden brown.
2 medium onions, roughly chopped
3 garlic cloves, peeled and minced
using Chop ’N Prep Chef
2 ribs celery, thickly sliced
1 lb./455 g carrots, peeled and
thickly sliced
½ cup all-purpose flour
1 tbsp. plus 1 tsp. Simple Indulgence
Steak & Chop Seasoning Blend, divided
2 lbs./1 kg beef tri-tip,
cut into ¾”/2 cm cubes
2 lbs./1 kg baby red potatoes, quartered
3 tbsp. tomato paste
3 tbsp. Worcestershire sauce
32-oz./946 mL carton no-salt-added
beef stock, divided
BISCUITS
1½ cups biscuit baking mix
1 tbsp. granulated sugar
½ cup beer or milk
½ cup sharp cheddar cheese, shredded
½ tsp. extra virgin olive oil
To prepare stew, preheat oven to 355° F/ 180° C. Place onion, garlic and carrots in UltraPro 6-Qt./5.7 L Roasting Pan. In large bowl, combine flour and 1 tbsp. seasoning blend. Add beef cubes and toss to coat. Add beef and excess flour to roasting pan, cover and microwave on high power 6 minutes. Remove from microwave and add potatoes. Whisk together tomato paste, Worcestershire sauce and 1 cup beef stock in 2-cup/500 mL Micro Pitcher. Add to roasting pan, along with remaining stock, and stir to combine. Cover and transfer to oven 1 hour and 30 minutes.
To prepare biscuits, in medium bowl, combine biscuit baking mix, remaining seasoning blend and sugar. Add beer or milk and mix until just combined. Stir in cheese. Remove stew from oven and uncover. Invert cover and brush with oil. Drop biscuit dough, by the tablespoonful, onto inverted cover, making 14 biscuits. Stack cover over roasting pan containing stew, place together in oven and bake 30 minutes or until biscuits are golden brown.