Mom's Beef Stew Topped With Sage Parmesan Biscuits

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 lbs beef stew meat, cut into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, mashed
• 1 tablespoon olive oil
• 3 cups beef broth
• 2 teaspoons chopped fresh sage (or 1 t. dried)
• 3 carrots, cut into 1-inch chunks
• 2 cups potatoes, 1 inch cubes
• 1 cup corn kernel (fresh or frozen defrosted)
• 1 cup baby peas (fresh or frozen defrosted)
• 2 cups bisquick
• 1/2 cup freshly grated parmesan cheese
• 2/3 cup milk
• 1 teaspoon dried sage

Recipe

• 1 sprinkle the beef with the salt, pepper, and garlic.
• 2 in a 3-quart ovenproof casserole or dutch oven, heat the oil.
• 3 add the meat, browning it on all sides for 6-8 minutes.
• 4 when the meat is browned, add the broth, stirring to scrape up any bits that have stuck to the bottom of the pan.
• 5 add the sage, carrots, and potato cubes, cover, and simmer for 35 minutes.
• 6 add the corn and peas; continue to cook for another 10-15 minutes.
• 7 the sauce will appear thin, but it well thicken when the biscuits bake.
• 8 make the biscuits-preheat the oven to 375°.
• 9 in a large mixing bowl, combine the bisquick and parmesan cheese.
• 10 add the milk and sage, stirring with a fork to combine.
• 11 turn the dough out onto a floured board and knead it 5 times.
• 12 roll the dough out to 1/2 inch thick and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.
• 13 bake the stew for 17-20 minutes or until the biscuits are browned and the stew is bubbling.