Budget-Friendly Comfort Food: Hearty Beef Stew with Cheesy Biscuits

Budget-Friendly Comfort Food: Hearty Beef Stew with Cheesy Biscuits
Ingredients
Stew:
1 Kg (2 pounds) ground beef
1-2 onions, chopped
10 mL (2 tsp) fresh thyme leaves
1-2 garlic cloves, minced
Salt and pepper to taste
45 mL (3 Tbsp) tomato paste
30 mL (2 Tbsp) Marmite
750 mL (3 cups) mixed frozen vegetables
750 mL (3 cups) beef stock
Flour to thicken if needed

Biscuits:
500 mL (2 cups) flour
10 mL (2 tsp) baking powder
Pinch of salt
125 mL (½ cup) butter, cut into small pieces
325 mL (1 ½ cups) shredded cheese
250 mL (1 cup) buttermilk

Preheat oven to 230ºC (450°F).
Heat a large oven proof pan over medium-high.
Brown the beef, breaking it up as you go.
Add onion, thyme, garlic, salt & pepper.
Stir in tomato paste, and Marmite.
Cook, stirring often, until well incorporated.
Stir in beef stock; bring to a simmer.
Reduce heat to medium-low; simmer until thickened, 15 to 20 minutes.
Add peas and carrots; stir to combine.
In a food processor combine, flour, salt, baking powder, and butter.
Whiz until uniform, then transfer to a bowl.
Stir in cheese, and then buttermilk just until incorporated.
Drop biscuit dough directly on top of stew, in small clumps leaving about 1⁄2 inch of space between biscuits.
Place pan in oven and bake until biscuits are browned and flaky, 20 to 22 minutes.
Let stand 5 minutes, and serve.

Welcome back to the kitchen, friends! In today's episode, we're making a delicious and budget-friendly meal using a great deal we found at the grocery store – chubs of ground beef. These chubs are not only affordable but also versatile and perfect for creating a comforting dish. Let's dive into the heartwarming world of homemade beef stew with cheesy biscuits!

Join us in the kitchen as we turn these budget-friendly ingredients into a hearty and soul-satisfying meal. Ground beef in a cast-iron pan is the star of the show, and we'll guide you through the process of browning it to perfection.

As the beef gets a beautiful sear, we'll discuss essential tips for managing the fat content and achieving the right balance. You'll learn when to add seasoning, including salt and pepper, and how to tailor your salt intake based on the beef stock you're using.

Next, we'll introduce fresh thyme, garlic, and a special ingredient – Marmite. You might be familiar with Marmite's unique umami flavor, and it adds a wonderful depth to our stew. Of course, we won't forget to include some beef stock, which is essential for creating the rich and savory base of our stew.

With all these flavorful elements coming together, our beef stew will need some time to simmer and thicken. We'll show you how to make a classic Beurre manié if you want to achieve that perfect consistency, or you can use a simple flour and oil mixture to thicken the stew naturally.

But wait, it's not just any beef stew! We'll add a vibrant mix of frozen vegetables to enhance the taste and texture. The choice of vegetables is flexible, so feel free to use your favorites or whatever you have on hand. The key is to add them at the right time to preserve their freshness and crunch.

Now, let's talk about the pièce de résistance – the cheesy biscuits that will top our beef stew. We'll demonstrate how to create these delectable biscuits from scratch. With the magic of flour, baking powder, salt, and butter in a food processor, you'll achieve a biscuit dough that's both flaky and delightful.

Our cheesy biscuits will then be placed on top of the simmering beef stew, ready to bake in a preheated oven. You'll witness the transformation as the biscuits turn golden brown and irresistibly tempting.

And now, the moment we've all been waiting for – the taste test! With warm, cheesy biscuits and a flavorful beef stew, this meal is pure comfort and satisfaction on a plate. It's budget-friendly, easy to make, and perfect for those cozy evenings at home.

So join us at the table and let's savor this delightful dish together. We're sure you'll fall in love with the hearty combination of savory beef stew and cheesy biscuits. Don't forget to like, subscribe, and leave a comment below to share your thoughts and culinary adventures. Thanks for joining us in the kitchen, and we look forward to seeing you again soon!

This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking

If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9

[baxter]

Oh, this is what Julie wanted when you made her eat the mashed potatoes instead!

[SevenBates]

I love these budget "method" videos SO much.

[lanem]

Our silly family name for this dish is blarghambler. I grew up with folks who kept an eye out for grocery sales and always kept the ingredients for this in the pantry and freezer. You can top it with biscuits or mashed potatoes, serve it on top of rice or noodles, or even just eat it with bread and butter. What do you have and how many people do you need to feed? Makes great leftovers if there are any. This was one of the dishes of my childhood that taught me cooking methods (as opposed to recipes). Every cook in my family did it a little differently and had different resources but it was always hearty, filling and welcome.

[CZPanthyr]

Mom used to make this quite a bit. In our house, it was called Mess With Biscuits on top. I recently introduced it to my husband and grandson. It was an instant hit.

[marknelson]

Thanks for not joining the plastic/rubber glove paranoia crusade. I really like the wing it dishes with what you have or what on sale.

[samuel_excels]

Great recipe Glen! I would add a bit of mustard powder to the biscuits/dumplings mix to really make the cheese pop.

[Mark_Nadams]

Mom used to make something similar. We called it pork & biscuits. Pork stew with drop biscuits on top. I'm sure that family recipe started out the same way, as a what's on sale at the market meal. Now I make it for our daughter.

[susandickerson]

Thanks for making my Sat morning great

[traumajock]

I've got a fast and dirty version. It's really fast. I worked long hours, sometimes 3-4 days at a time. (still do on rare occasions) When the kids were still at the house, my wife found a recipe called 123 soup. Two cans of Ranch Style Beans, two cans of minestrone soup, two cans of Rotel tomatoes and diced green chilis, and one pound of ground beef. serve with rice or crackers. maybe a dollop of sour cream and some grated cheese. We still make this from time to time. We're going to have our granddaughter this weekend, she's almost four. I'm thinking I'd leave out the Rotels for her.

[lesliemoiseauthor]

Glen's FAST little dance of joy!🎉❤

[caveweta]

Great to see the marmite shuffle! Done that many times to get every morsel of flavour from that jar!

[zaynamoore]

Very similar to a cottage pie. The biscuits look amazing! Been waiting all week for this one and it didn't disappoint.

[pennywest-hagan]

Good lesson to learn! You both enjoyed this less expensive meal as much a an expensive fufu dish. Very good!

[danielmiddleton]

One day that silver plaque in the background will be gold.

[ZzeroEffort]

I tried the crock pot mashed potatoes for dinner as a dry run before thanksgiving and they were delicious!

[anthonydolio]

I just love how you made those biscuits with no fuss or fanfare. Sometime, cooks make them sound as if they are very hard to make. Thanks.

[ambsquared]

Looks delicious. For the biscuits, add a bit of chopped parsley, brush with garlic butter, and they’d be like the Red Lobster biscuits. Might need to brush on some more butter after it comes out.

[OkieJammer]

How. AWESOME! Perfect timing for simple comfort food. Thank you!

[cookilumsden]

Wow, your biscuit recipe, minus the butter, is identical to my families "dumpling" recipe. We drop the dumplings on top of the stew (or soup) by the spponfull and let them steam with the lid on for 15 minutes. they become tasty clouds of delicious. I'm definitely going to try your method next time, it looks wonderful, thanks for making the world a bigger place.

[kyrastuart]

I love the head nod and dance when something tastes good. Much more entertaining than the hand prop on the back counter when you are trying to come up with something nice to say about a dish or cocktail.