Beef and Biscuit

Ingredients and Weight:

• Chuck roast, boneless: 2 lbs
• Onion, chopped: 1 cup
• Carrots, chopped: 1 cup
• Celery, chopped: 1 cup
• Beef broth: 2 cups
• Worcestershire sauce: 1 tbsp
• Dried thyme: 1 tsp
• Bay leaf: 1
• Salt and pepper to taste
• Biscuits, canned or homemade: 8

Preparation Time:

• 15 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a Dutch oven or large pot, brown the chuck roast on all sides over medium heat.
3. Remove the roast and add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
4. Add the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
5. Return the roast to the pot, cover, and simmer for 2-3 hours, or until the meat is tender.
6. Remove the roast and let it rest for 15 minutes.
7. Place the biscuits over the meat in the pot.
8. Bake for 15-20 minutes, or until the biscuits are golden brown.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20g
• Carbohydrates: 40g
• Protein: 30g

Dish Characteristics:

• Hearty and flavorful beef stew
• Golden brown, flaky biscuits
• Perfect for a cold night or family gathering

User Comments:

• "This is the best beef and biscuit I've ever had!"
• "The meat is so tender and the biscuits are so fluffy."
• "I love the rich flavor and the way the biscuits soak up the stew."
• "This dish is easy to make and always impresses my guests."
• "I served this with a side of mashed potatoes and green peas, and it was a perfect meal."

Special Precautions and Tips:

• Use a good quality beef broth for the best flavor.
• If you don't have a Dutch oven, you can use a large pot or slow cooker.
• You can also use leftover beef roast for this dish.
• If the stew is too thick, add a little more beef broth.
• If the biscuits are too brown, cover them with foil for the last few minutes of baking.