Ranch House Stew with Biscuit Crust Recipe

Cook Time: 3 hours 20 minutes
Prep Time: 20 minutes
Total Time: 3 hours 40 minutes
Servings: 10

Description:

Welcome to the heartiest, most indulgent Ranch House Stew with Biscuit Crust recipe! 🤠🥘 This stew is a tribute to the robust flavors of the old West, where cowboys feasted on rich, comforting dishes without worrying about fat or calories. It’s a true celebration of rustic flavors, perfect for special gatherings, family reunions, or whenever you’re craving a filling meal that leaves you happily satisfied. This stew is not for the faint-hearted; it’s meant to warm your soul and fill your belly with goodness. So, buckle up and get ready for a culinary adventure back to the days of hearty cowboy cuisine! 🌟

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients:

For the Stew:

• 4 onions
• 4 tablespoons flour
• 3/4 teaspoon paprika
• 1 can of canned tomatoes
• 1 can or bottle of beer
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes
• 4 bay leaves
• 3 sprigs of parsley
• 1 teaspoon thyme
• 1 cup mushrooms
• Salt and pepper to taste

For the Biscuit Crust:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 1/2 cup milk

Instructions:

1. Prepare the Stew:

   • Trim the fat from the meat.
   • Render the fat in a heavy pan and discard any dried bits.
   • Brown the meat in the rendered fat (add lard if needed).
   • Remove the meat and brown the onions in the same pan.
   • Return the meat to the pan.
   • Add flour and paprika, stirring well.
   • Continue cooking for a few minutes.
   • Add canned tomatoes, beer, Worcestershire sauce, beef bouillon cubes, bay leaves, parsley, and thyme.
   • Cover and bake in a preheated 300°F oven or simmer on the stovetop for 3 hours, until the meat is tender.
   • Add mushrooms, salt, and pepper.
   • Pour the stew into a 3-quart casserole dish or two smaller casseroles.

2. Prepare the Biscuit Crust:

   • Mix the dry ingredients for the crust.
   • Work in the butter until the mixture resembles crumbs.
   • In a separate bowl, beat the egg with milk.
   • Make a well in the center of the dry ingredients and pour in the egg mixture.
   • Mix until a cohesive dough forms.
   • Roll out the dough on a floured surface to 1/2-inch thickness.
   • Cut the dough to fit the size of the casserole dish.

3. Assemble and Bake:

   • Place the dough over the stew in the casserole dish, sealing the edges tightly to keep the flavor in.
   • Brush the top of the crust with milk.
   • Bake in a preheated 400°F oven for approximately 20 minutes or until golden brown.

4. Serve and Enjoy:

   • If serving to guests, prepare the stew ahead of time and measure out the ingredients for the biscuit topping.
   • Assembling the dish will then only take a few minutes.
   • Serve the Ranch House Stew with hearty side dishes like roasted root vegetables, including carrots, rutabagas, parsnips, and potatoes, for a truly satisfying meal.

Get ready to indulge in the rich flavors and comforting warmth of this Ranch House Stew with Biscuit Crust! It’s a culinary journey back to the days of hearty cowboy feasts, where every bite is a taste of old-fashioned comfort and satisfaction. Enjoy the company of loved ones as you savor this delicious dish, perfect for any occasion where good food and great memories are on the menu. 🤠🍲