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Categories:
beef tips flour salt olive oil Vidalia onion beef broth white wine basil beans cornstarch refrigerated biscuits
Viewed: 54 - Published at: 8 years agoIngredients
- 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 white wine (I use dry Vermouth for my white 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
Method
- 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, white 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.
