Beef Stew With Onion Gravy And Biscuit Dumplings

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs beef tips
• 1/4 cup all-purpose flour
• salt & pepper
• 1 tablespoon olive oil
• 1 vidalia onion, very large (cut lengthwise and sliced very thinly)
• 1/2 cup beef broth
• 1/2 cup wine (i use dry vermouth for my cooking wine)
• 1 tablespoon dried basil
• 1 (16 ounce) bag frozen lima beans (i prefer baby lima beans)
• 1/2 cup half-and-half
• 1 tablespoon cornstarch
• 1 (10 ounce) can refrigerated biscuits, 10 count

Recipe

• 1 toss the beef tips with the flour, salt and pepper in a large ziploc bag to coat well. heat the olive oil in a large pot. brown the beef in the pan. once browned, reserve beef on a plate and cook the onions until soft. return the beef to the pan, add the broth, wine and basil to the pot. turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). toward end of cooking time preheat oven to 350 degrees. stir the lima beans into the stew. in a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. stir it into the stew. turn heat up to medium-high and heat to almost boiling stirring regularly. transfer stew to large 9 by 13 glass pan (i actually use a little larger corning ware pan) open biscuits can and place individual biscuits on top of the stew. cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.