Serve this easy-to-make stewed beef to your favorite cowboys. The slow-cooking process tenderizes the beef and allows the sweet and tangy flavors in the sauce to blend together to make the perfect Western fare!
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
This recipe can be easily doubled to serve a larger crowd of hungry cowboys.
- STEW:1 medium Onion, chopped
- 2 pounds extra lean beef chuck roast, cut into 1/2-inch pieces (or beef stew meat)
- 1 package Pioneer Brown Gravy Mix
- 1/2 cup Bottled chili sauce
- 3 tablespoons Balsamic vinegar or cider vinegar
- 3 tablespoons Honey
- 1 1/2 teaspoon Chipotle peppers, in adobo sauce, seeded and minced
- BISCUITS:4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
- 1 1/4 cups Milk
- 6 tablespoons Butter or margarine, melted
- 2 tablespoons Milk or melted butter
- 1 Place onion in large (3-qt.) slow-cooker.
- 2 Place beef pieces in plastic bag; sprinkle dry Pioneer Brown Gravy Mix over beef; shake to coat beef. Pour over top of onion.
- 3 In 2-cup glass measure, combine chili sauce, vinegar, honey and chipotle pepper until well combined. Pour over beef; stir to combine.
- 4 Cover with lid. Set slow-cooker on lowest temperature setting; cook for 7 to 8 hours or until beef is tender when pierced with a fork.
- 5 Just before serving, make Cobblestone Biscuits. In mixing bowl, stir together Pioneer Biscuit & Baking Mix, 1 1/4 cups milk and 6 tablespoons melted butter until dough forms a ball.
- 6 Turn out onto surface dusted with additional biscuit and baking mix. Knead 7 or 8 times. Roll out to 1-inch thickness. Using a 4-inch round cookie cutter, cut out dough. Place on baking sheet coated with cooking spray.
- 7 Using a knife or pizza cutter, make crosswise slits through biscuits about every 1 inch in both directions to make a cobblestone design. Brush tops with additional milk or butter.
- 8 Bake at 450° for 10 to 13 minutes or until golden brown.
- 9 Serve stewed beef over biscuits.