Beef and "Guinness" Stew For Kids & Done Buttered Biscuits

 

The recipe for the stew came from this book by Dinah Bucholz. It's by far the coolest book ever. 

The biscuit recipe was given to us by my cousin who received it from someone else. We altered it to our liking with Sage and Thyme.

Done Buttered Biscuits 

2 Cups Bisquick 

1 Stick Butter (melted)

8 Ounces Sour Cream

1 Teaspoon Sage

1 Teaspoon Thyme

Combine all ingredients in a mixing bowl with a spatula. 

Spray a muffin pan with Pam and spoon batter into each section.

Set oven to 400 degrees and bake for 10 minutes.

Beef and "Guinness" Stew For Kids

(Serves 6-8)

2 Tablespoons Vegetable Oil (more if necessary)

2 Pounds Chuck Steak (trimmed and cut into 1/2 inch cubes)

1 Onion (chopped)

2 Tablespoons All-Purpose Flour (more for thickening)

14 Ounces Chicken Broth (more if necessary)

1/2 Cup Coca-Cola

2 Tablespoons Tomato Paste

1 Teaspoon Ground Sage

3 Tablespoons Lemon Juice

1 Teaspoon Salt

1 Teaspoon Pepper

6 Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)

3 Carrots (peeled and chopped)

1/4 Cup Parsley

Peel and chop potatoes and carrots, separate in a bowl and set aside. Chop onion, separate in a bowl and set aside also. Trim and cube steak.

Heat oil in a sauté pan and add the steak in small batches, cooking until crusty brown. Transfer to a large plate.

Add another 2 Tablespoons oil if necessary. Add the chopped onion to the pan and cook over medium-low heat until softened. Transfer onion to a large pot, add flour and stir until combined. Add chicken broth and Coca-Cola, cook over medium-high heat until thickened and bubbling. Add steak back into the pot along with tomato paste, lemon juice, sage, salt and pepper. Bring mixture to a simmer for about 1/2 an hour. 

Add potatoes, carrots and parsley. Continue simmering for 45 minutes, adding more broth and flour as necessary to keep the stew from drying out or burning.

Enjoy!

Here's our reactions to our creation :)