🏆 Beef Stew And Biscuits Recipe So Great You'll Eat It ALL
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- Опубликовано: 18 окт 2019
- How To Make Beef And Biscuits Recipe.
Welcome Friends! Welcome back to the kitchen today we're going to do a riff on a beef pot pie recipe that I like to call beef and biscuits.
Ingredients:
Biscuits
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) sugar
10 mL (2 tsp) baking powder
2 mL (½ tsp) coarse salt
375 mL (1½ cups) 35% whipping cream
Stew
1 Kg (2 pounds) stewing beef cut into ¾" pieces
Salt and pepper
45 mL (3 Tbsp) oil
2-3 carrots, chopped
300g (10 ounces) mushrooms, quartered
1 onion, chopped fine
1 rib celery
45 mL (3 Tbsp) tomato paste
30 mL (2 Tbsp) all-purpose flour
125 mL (½ cup) wine
250 - 375 mL (2-3 cups) beef broth
30 mL (2 Tbsp) Marmite or Vegemite
250 mL (1 cup) frozen peas
250 mL (1 cup) frozen corn
Method:
Pre heat the oven to 230ºC (450ºF).
Biscuit:
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Stir in the cream just until a dough forms.
Turn the dough out onto a floured work surface and form into a 3/4”-thick round.
Cut into 8 wedges using a pizza cutter.
Cook on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes.
(***Or hold and cook on top of stew)
Stew:
Reduce oven heat to 200ºC (400ºF) (after baking biscuit)
Season beef with salt and pepper.
Heat oil in an oven-safe braiser over medium-high heat.
Add beef and cook until browned on all sides; transfer to bowl.
Add carrots, mushrooms, onion, and celery to braiser and cook over medium heat until mushrooms have released all their moisture.
Stir in tomato paste cook 1-2 minutes.
Stir in flour and cook for 1 minute.
Stir in wine and cook until completely evaporated.
Stir in broth and Marmite, scraping up any fond from bottom of the pan.
Return the browned beef and any accumulated juices.
Cover, transfer braiser to oven, and cook until beef is tender, about 1 hour.
Remove braiser from oven and stir in the peas and corn.
Top with the biscuit.
***If cooking biscuit on top of stew, hold off on making biscuit until the stew is in the oven.
For last 20 minutes of cooking remove braiser lid, add peas and corn, and top stew with the uncooked biscuit.
Continue baking until biscuit is golden brown.
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Thanks for watching Everyone! As always, the recipe is in the description box ^^^Below The Video^^^.
I love the part about being overwhelmed! That is definitely some good life advice not just kitchen advise!
I've been on Glen and Friends binge, diving into all of the older videos. Great way to get ideas for dinner! It's been 100 degrees F here for a few weeks so I've not been cooking much, but this... this is one that will most definitely be cooked this fall and winter!
Thank you so much for all of the great videos!
Never had or saw marmite anywhere, but I looked for substitutes. Nutritional yeast is one. I bought that because it was recommended for parrots. Put it on popcorn with a little olive oil. Loved it!!! The birds, not so much lol
My two-year-old would love this. He subscribes to the same way of life as Julie with you can never have too many vegetables.
This channel has quickly become one of my favorite cooking/food channels on TY... keep it up.
Me, too!
Are we just not talking about the Backyard Axe Throwing bit at the start?!
I for one want to know more.
Perhaps we should 'axe' them some questions.
@@shogun2215 'axe' see what you did there
Marmite is the best thing for a quick gravy if you don't have chicken stock to hand. Amazing flavour when it's in a sauce
Plus one for Marmite! There's a similar product available in some areas called Bovrite, that's a beefier alternative. Basically another vegemite/yeast with added beef extract.
@@David.C.Velasquez I think Bovril and Marmite are the same company. Bovril makes a concentrated stock in chicken and beef flavours. Both great.
@@andrewaway Thanks for the info.
I find that Thai Maggi seasoning sauce does a lot of similar things like Marmite, but is often easier to find where I live.
I also add a single diced anchovy filet to every beef dish I make. Try it out some time, the enzymes in the anchovy help break down the connective tissue in the beef (or so I've heard)
Interesting tip, thx
In a longer cook, anchovies definitely bring out the flavor of beef and other meats, they're basically little swimming packets of umami. The fish flavor doesn't survive cooking at all.
I think I can find Maggi Thai seasoning sauce over here, thanks for the tip. Marmite / Vegemite is really difficult to find. You might also try yeast flakes for similar flavoring, they're sold as 'superfoods' in health stores.
Now that you mention it Maggi + nutritional yeast would probably get the flavor right on the money.
I love maggi, use it in most Chinese dishes I cook, and goes well in stews, meat pies, etc. With the addition of Worcestershire sauce
Maggi is Swiss, just FYI
8:49 For all those Marmite haters who can't stand to even think about mixing it into a beef stew, know that most of the beef stock you've probably had all your life is actually strongly flavored by yeast extract, ie., Marmite. Marmite has always been in your food, you just didn't know it.
I can't stand it on its own, but I use it as an ingredient all the time. :)
As an Aussie we don't use Marmite, we use vegemite instead. I use a small amount of Vegemite in my meatloaf, and it is delicious.
im a hater what of it
@@parabolicity Worcestershire Sauce is my go to add in for soup, stew, gravy etc. Love it. Also I like to add a heaping tablespoon of pure horseradish to any of the above. It adds a real flavor that you can't quite put your taste buds around. Delicious.
Household of recent Marmite converts (thanks to Glen) sounding off. It is a GAMECHANGER! Many nomz were had.
Heresy! Marmite tastes great and smells awesome!
I appreciate you guys!
I love your channel!
You two are so cute!
Sorry for gushing.
Thank you so much for adding both types of measurement units!
Also, thank you for taking the time to go in-depth, it helps me learn so much better than a quick 4 minute video.
Hi Glen - thank you for your recipes - I tried this one today, and over the last weeks have also tried several of your bread recipes - you and your partner are my go to for straight forward, plain speaking, and good honest proven recipes. Thank you 😊😎👍
Can’t wait to try this dish as well. I’ve been using your axe night dinner recipes as meal prep for the week so save money on lunch. Got chicken thigh recipe was perfect for that!
Cooked this last night. First time eating a savoury biscuit (outside of a fast food chicken place). Fantastic. Hearty etc... Slightly more involved than I was hoping for on a Monday, but well worth the effort. I shall be cooking it for the family again. CHEERS GUYS :D Keep up with the great content. Am a firm fan of your work :)
Alright, Glen... this is twice in a row that I've followed your recipes (although tweaked slightly) and have had the most incredible dinners that nobody was around to appreciate!!! Made this one tonight, but didn't have any carrots or beef broth. I added butternut squash at the same time that I added homemade chicken stock. Good golly!!!
Oh, and red wine instead of white.
Probably on the verge of creating a new classic, 'Rib Steak Stew'
Yum I'm so making this next week. I have a couple chuck roasts in the freezer from an excellent sale that will be perfect. I think I'll add shredded cheese to the biscuits, my hubby loves sharp cheeses in savory biscuits. Thanks for a super fall and winter supper idea.
That's a brilliant thought. I'll probably be doing this with some Venison later in the winter.
Fantastic! Looks great. Super job.
I love your channel!! Easy recipes and so real - thank you for sharing !!!
I literally love the smell and taste of Marmite.
That's some serious comfort food. Nice job!
i was hungry .. and now im much more hungry ... thank you :D
Glenn I made this the other night but I went a little different to your method. I used the food processor to finely chop the onions, carrots and celery. This did 2 things for me gave me the flavors and I noticed the stew was very smooth. My family absolutely loved this meal and we will make it again.
I was thinking, "who has whipping cream on hand?", and he goes back for a 2nd carton!
Same thought, I could see myself having a carton of whipping cream and running into the problem Glen had, except, I wouldn't have another on in my fridge.
He probably knew he was running low
"Ooh I need cream for this recipe and theres only 1/3 of a carton better pick some up in case." Basically.
I always buy whipping cream because it lasts a long long time in the fridge.
I buy whipping cream to make biscuits.
Why doesn't your cream come in bags like the milk?
@@incognitoatunknown2702 lol nice.
Cream is heavier for one... but more importantly cream is purchased in smaller quantities, and the suppliers would have various carton sizes.
Not everything has to make sense there I suppose
@@nickleclaire8545 Because cream is heavier than feathers
I was wondering this same thing. Cream in bags would be very convenient to use.
Rib steak stew! That sounds yummy, what a find.
My grandparents went to Austria for vacation every summer. They always went hiking up in the mountains and came back with what you call 'porcini' mushroom. She would slice them up , put them on a string and hang them up to dry completely. I realized very late, why her stews and sauces were incredible. Dried Shiitake mushrooms bring a similar flavor to stews. Soak in just enough boiling hot water. Preferably in an air tight jar. And use that soaking water!
Yes
Thanks, now I'm drooling.
Okay, this one made me really hungry!
Egg Noodles, i would boil up and add to that lovely meal
why they dont go with that
Under that lovely meal!! 😎
Just visited Fine Cooking magazine's article on alcohol and cooking that you linked to in your reply to John Scythe. Good information and a fascinating table on alcohol retention at certain temperatures and cooking times. Well worth a read!
Really nice!
I just made the beef stew for dinner tonight. It was delicious. The Marmite added a lot of flavor to the dish. I had to go to three stores before I found Marmite in the Chicago suburban area. I plan to use it for all my stews, soups, and chilis. I even like it on Ritz crackers. It will become a staple in my kitchen. I was in a hurry to eat, so I prepared the stew in my Instant Pot. It was ready in 15 minutes after browning my meat and veggies.
Hey Julie and Glen 👋🌹🌹 love to try your biscuits recipe using heavy cream instead of butter milk👍and yes Chef Glen, it makes a lot of sense in order to enhance the flavour to the top👌 thank you so much💐💕
The heavy cream might not result in the same amount of rise, and heavy doughy biscuits. The buttermilk is frequently used when baking powder, and/or baking soda, are used as leavening agents. The acidity of the buttermilk reacts with the leavening agents to produce CO2 more little bubbles, leaving the final product fluffier.
I keep powdered buttermilk in the pantry, and add however much I would need to make up, the amount of buttermilk the recipe calls for, and then add the appropriate amount of water as a wet ingredient. I am diabetic and only make high starch things like biscuits when I have guests over.
We'd have that stew with dumplings (made from suet) in the UK. I'm not sure about the peas and sweetcorn at the end, but that's just my taste. I like this channel a lot.
It looked delish, we do one similar but using wild Turkey legs and thighs for the meat! Love your recipes and videos!
Beef and white wine - yaaaaay! Now I realize I'm not crazy😎😁 If someone has never tried Marmite in their beef dish - they are missing out big time! I only thought marmite was for cucumber sandwiches 😂. Rocking dish Glen, gonna make it for the family and I know it'll be their new fave dish - like all of your dishes! Thank you!
Picked the marmite trick up from you in a previous video. It’s golden. Thanks for the secret magooch.
MARMITE IS GORGEOUS!! 😫
How very dare you say that it smells & tastes horrible on its own?! A thin layer on toast is AMAZING! ❤️❤️❤️
But it's at its best when added to good ol' British gravy! ❤️❤️❤️❤️❤️
This recipe is so good I wish it wasnt 95 degrees out so I could make it! Thanks for a wonderful recipe!
That's it! I'm going on line and buying some Marimite... all these dishes look do yummy... well except weenie soup lol💖
I'm cooking lemon garlic chicken and potatoes right now but I don't want that any more, I want this. Definitely making this with the biscuits as dumplings tomorrow!
Living in Mexico for the past 37 years we have no Vegemite nor Marmite. Because of Glen and other cooking channels I was curious as to what it would contribute to soups and stews. After searching around for 'denatured yeast' I read somewhere to just use Yeast (I do a ton of yeasted dough baking) and that gave my dishes (especially asian msg ones) a nice umami boost.
About wine, if I enjoy drinking it, I figure it's good for my dishes (thank you Julia Child). Knowing that Coq Au Vin can use either (and reading Escoffier) I soon discovered how interchangeable wine is (even extending to the sister alcohols like Beer, Brandy and even Pineapple Tepache) But changing the wine seems to have very little impact on the final dish. Glen I've got my eye on those cream biscuits. Our Butter here is too watery and the heavy cream is quite good....Thanks. All the Best to Jules and the Maple trees. Jim Oaxaca
Make Cornish Pasties some day. Yum.
I don't often identify as Southern, but the biscuit recipe made my head explode. It's a cream scone, right? That's my Scottish aunt's cream scone, with less sugar and no egg.
Yes, more or less a cream scone -
Awesome! I thought I was clever when I thought to make my stew dumplings out of whipping cream and self-rising flour like I do my biscuits.
You could use a few anchovy fillets instead of Marmite
Make a beef stew with a nice Leffe or Chimay sometimes :-) in stead of flour, use some old bread with mustard on it for thickening as well as flavor. Carbonnades a la Flamande!
Those are great Belgian Ales. Finding them may not be easy in most of North America!
Here in Michigan, our Marmite would probably be Kitchen Bouquet! My Mom used it in almost everything beef and venison!
I use sour cream like that! Good stuff! (I do add a little milk if the dough is too dry)
For anyone from a non vegemite or marmite country , use Maggie ( that stuff in the comes in a brown-yellow bottle). I know Germany and Poland and a lot of African countries have it too.
I’ve never tasted Marmite. Think I’ll try it in my next bean dish.
Oh that meat looks so amazing yum
Hi. My husband and I both enjoy your content, thank you for making it. I have a question. I want to make this recipe today, but the closest to Wine that I have in the house is Mead (more of a wine than a beer), would this do the same job?
"Be careful with the salt..." *dumps in entire container*
The thing about the Marmite once again reminds me of the time Cadbury did a special edition block of Vegemite caramel chocolate. Despite how weird it sounds, it just tasted like salted caramel with a curious but not bad background flavour. I miss that chocolate, I liked it.
The biscuits remind me of the 2000-year-old preserved loaf of bread found in the ruins of Pompeii.
a Glen video is always welcomed! hey Glen, are you hiring?
Looks absolutely delicious, not too dissimilar to a cobbler where the scone/biscuit would be cut in rounds and placed on top of the stew to bake so it looks like cobble stones.
I'd add a good dash of Worcestershire sauce
It was funny the first time I heard of biscuits in a savoury context. As an Australia, biscuits are a sweet item, basically our name for a cookie, so as you can imagine the ole staple of "biscuits and gravy" sounded disgusting to me, till I found out what a US biscuit is :) The US biscuit seems to be similar to a savoury scone.
I wanna learn
I’d prefer to use a dark beer, or stout, to deglaze the pan..SO good with beef
Might be over the top with the Marmite though, on second thought. Use the beer instead, and then you can finish it while waiting for the stew to cook 😆
Marmite/vegemite IS beer (byproduct at least). Equivalent to probably a whole slab of liquid reduced to a solid.
Brendan Robertson Yeah...I realized that AFTER I wrote this 🙄😆
If your not a marmite fan like myself you can use Worcestershire sauce or some msg, works great in stews.
one of the easiest meals you can make is just canned beans in tomato sauce and boil that with thinly sliced smoked sausage. it tastes so good and so easy to make..kind of like a stew to go along with a beer
Marmite is delicious.
And, dried mushrooms are an easy way to add depth of flavor. You can soak, and then cut them how you want. Or if you just want the flavor, give them a zip in the food processor, and just add the powder to the meat as you brown it off.
Great work. Nice advice on the mushrooms. Were your carrots pre charred? What are the dark mark on the carrots?
Heirloom variety, homegrown. Because orange carrots are a modern invention. I mean honestly if you grow food at home grow stuff you cannot get in the super.
That's what I thought as well as first, but they are actually a type of purple carrot.
The carrots weren't charred, they are a purple variety, but the purple coloring only is on some of the flesh, the inside stays orange.
First time I've ever heard of sweetcorn in a beef stew. Looks ace though!
Is Marmite popular in Canada like it is here in the UK?
I mean maize works well in Chilli con Carne.
Not really, no. At least not here in Quebec.
I've never heard of stew and biscuits, but it sounds lovely. We have stew and dumplings here in England, but the dumplings are soft and full of herbs, whereas biscuits are always a sweet snack here. I wonder if it has roots in Scottish oatcakes, which are hard like biscuits, I think, unlike the Staffordshire oatcake which is more like a crepe or a pancake. Can I ask if these biscuits are common just in Canada (where I presume you guys are) or in the US as well. I'm intrigued by this, and I'll certainly try it some time.
These 'biscuits' are more of an American tradition - grew out of the influence Scots had in the American south. They ar ean offshoot of the scone, and have the same texture.
Here in Canada we have the same / similar thing, but they are usually called a 'Tea Biscuit' - which again is just a scone in disguise.
Not to be confused with a cookie - English biscuit.
Can you sub nutritional yeast for the Marmite/Vegemite?
Julie has really opened up in front of the camera and it's nice to see. You two are wonderful humans and your videos give me life. 😊
Any suggestions on replacing the mushrooms. I am allergic, also would like to keep the carbs down if possible. Thanks, looks like a great winter dish.
The main reason is to add umami, try adding a little soy sauce instead of salt when you also add the wine (or add a dash of msg, which is found in a lot of powdered broths). Don't be scared of carbs - dietitians recommend about 50% of calories come from carbs a day.
Just leave em out. Mushrooms are gross anyway.
Those carrots baffle me (-;
We do not have Marmite or Vegemite in my area, but what I have found that works is brown MISO paste. Give it a try.
For anyone that needs beef stock but only has access to the less than amazing cartons, find beef stock paste. There's a brand called, I think, Better than Bullion. You mix it with water and it's great stuff. You can make it as strong or weak as you want and I think the flavor is better than store bought stock.
Haven't tried marmite yet. Always use a good belt of Lee and Perrins worcestershire sauce. Any chance of a vid on axe throwing and the rules. Also I notice you use the evil induction hob to great effect . Mine hates me. Any tips?
You can get tomato paste in a tube now. Don't have to figure out what to do with the rest of the paste.
Just in case you really dislike marmite, worcestershire sauce can add the same background flavour in a slow cooked dish, makes a nice alternative if you run out of marmite too.
weldone
I'll take a bowl of that please? 😁🥣🍞
I'm Irish, I'd be using Bovril instead of Marmite, and putting mashed potatoes on top.
Grow winecap mushrooms. They grow just about anywhere in wood chip mulch.
Hey Glen, brit here. So is the biscuit essentially a hybrid scone-dumpling thing?
I can answer for you. Yes, it is.
I believe that miso paste would accomplish the same thing as the marmite
If pie only has a top crust them it’s a cobbler?
Another Marmite option is using Tamari sauce. It also brings out that umami flavor
They may smell a little funky before ya put them in, ok Glen, thatta way to get us to try new Mushrooms , by telling us they may smell "Funky" Hahahahaa !!
You guys are pretty darn good at throwing those axes.
😎🖖👍👌✌😁
I have no idea what Marmite is, but the rest looks delicious!
Is Liquid Aminos a comparable substitute where Marmite is not available?
Oddly the heavy whipping cream in Alberta is 33%. Havent noticed it not working in any of your recipes thou. :)
Depends on where you shop. I've seen some 35% whipping cream in Edmonton. But I've NEVER seen it in a 1L carton.
What are those orange triangles with dark brown edges?
Carrots.
You can do the fillings ahead, and freeze them in appropriate pie tins or casserole dishes, then pop them out and vacuum seal the frozen formed filling. Then for a quick meal, you only need to preheat the oven, make a batch of biscuits, and place the frozen sauce in the appropriate dish, with the biscuits on top, and bake it off. You end up with a cross between a steamed dumpling, and a biscuit.
Ha you got lucky at the butchers :)
Miso paste would work instead of the marmite. I have use that in beef dishes before.
Does Julie ever have any options other than more vegetables