Diabetic-Safe Beef Stew with Whole Wheat Biscuit Topping

There’s no better way to end a chilly day than with this warm, satisfying dish. It’s a recipe that will make your kitchen feel like home, just as it did for my family growing up.

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Course: Main Course

Cuisine: Canadian

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: servings

Calories: 450kcal

Ingredients

For the Beef Stew:

1 1/2 pounds beef chuck, stewing beef or round steak cut into bite-sized pieces
2 tablespoons olive oil
1 large onion diced
3 cloves garlic minced
4 cups beef broth
1 cup red wine optional; can substitute with additional beef broth
3 large carrots sliced or 1 small package baby carrots
4 medium potatoes diced
1 cup peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon paprika
2 bay leaves
Salt and pepper to taste

For the Biscuit Topping:

Can prepare a 212 g pkg of Betty Crocker Bisquick Buttermilk Biscuits Mix
or
use fresh ingredients.

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2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup cold butter cubed
3/4 cup buttermilk

Instructions

Step 1: Prepare the Stew

Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Set aside.
In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
Add tomato paste, cooking for another minute, then deglaze the pot with red wine (if using).
Return beef to the pot, add beef broth, thyme, paprika, and bay leaves. Bring to a simmer.
Cover and cook for 1 hour on low heat, stirring occasionally.
Add carrots, potatoes, and peas. Cook for an additional 30 minutes until vegetables are tender.

Step 2: Make the Biscuit Topping (Can alternatively use a 212 g Betty Crocker Bisquick Buttermilk Biscuits Mix}

Preheat oven to 400°F (200°C).
In a bowl, combine flour, baking powder, baking soda, and salt.
Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in buttermilk until just combined.
Drop biscuit dough onto floured bake board and make 1 biscuit 1/2 inch thick the size of oven -safe dish.
Place hot stew into oven-safe dish and place biscuit over the stew.
Make sure there is extra liquid in dish as biscuit will absorb some
Bake for 15-20 minutes uncovered, or until the topping is golden brown.

Nutrition