These biscuits are to die for! I ate like five of them in one night. I don't how you guys ate your beef stew when you were younger, but I always remember my grandma cooking the biscuits right on top of the stew in the oven. That way, the top is crispy and flaky and the bottoms have soaked up the juices from the stew. So good! I found this recipe when my Mom and I sat down and looked through all of the family recipes she had and I knew I had to make it!
This was one of my favorite meals growing up. I always picked out the carrots, celery, and onion though and never ate them. Essentially all the healthy stuff. I was such a picky kid! Needless to say my taste buds have changed, so this stew is filled with yummy vegetables! It also includes Gardien's Homestyle beefless tips. I'm so glad one of my local grocery stores carried it because once I decided to make this recipe, I immediately thought of Gardein!
If you're cooking for a crowd that includes meat eaters, I think this would be such a great meal to serve! It's such a comforting dish and it takes very little effort to make. Just chopping up a bunch of veggies really and dropping them in a casserole. The only real effort comes from making the biscuits. If you want to skip the biscuits all together (how could you?) then it would be a one pot wonder meal! To me though, the biscuits were the best part. There's something so satisfying when a dough comes together so perfectly for you. In this case I was lucky it did, because it's usually not the case.
If you just want to make the biscuits seperately and not on top of the stew, I'll include directions on how to do that as well!
- 1-2 packages of Gardein's Homestyle beefless tips (or your favorite vegan meat product)
- 2 cups diced potatoes
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup diced onion
- 3 tbsp corn starch
- 1 160z can of diced tomatoes
- 2 garlic cloves
- Salt and Pepper to taste
Chop all the veggies and mix all the ingredients in a pan or casserole with a tight fitting lid.
Bake at 250F for 5 hours. While the stew is cooking, let's make the biscuits!
*Makes about 9 biscuits*
- 2 cups unbleached all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp cold margarine
- 3/4 cup plain non-dairy milk
Mix the dry ingredients in a bowl. Blend the margerine with the dry ingredients until the mixture breaks down into fine particles. Add the non-dairy milk and mix together. If the dough is too dry, add a little bit of milk. If it's too wet, add a little bit more flour.
Turn out onto a floured surface and knead for 1-2 minutes. If it's not ready to go on top of the stew, mound the dough, wrap in plastic wrap, and refrigerate. Once it's ready to go on the stew, turn the oven up to 400F. Roll out the dough and cut into rounds. Place on top of the stew and return the casserole dish back into the oven, uncovered. Bake for 12-15 minutes until the biscuits are golden brown. Check at 10 minutes.
If you're baking the biscuits seperately, preheat the oven to 450F. Place the dough rounds on an ungreased cookie sheet. Bake for 12-15 minutes until golden brown. Check at 10 minutes.