How To Make Beef And Biscuits Recipe

so one night a week Jules and I throw
axes in the backyard ax throwing lead so we need something that’s easy to cook
delicious easy to eat and will give us the fuel we need to win welcome friends
welcome back to the kitchen today we’re gonna do a riff on a beef pot pie that I
like to call beef and biscuits so the first thing we need to do is make the
biscuits and it’s just a simple whipped cream biscuit so into this bowl I’m
gonna put flour a little bit sugar a little bit of salt and a little bit of
baking powder and I’m just gonna give that a stir to mix it up don’t have to
give it much of a mix just a little bit to get everything in there next in is
some whipping cream this is 35% cream and I need more than that so let’s get
another container of cream so this is this is a riff on a recipe from our
channel I don’t know maybe three or four years ago it was a chicken pot pie with
this same topping I really like it and it works just as well with beef so there
we go there’s the cream now it’s pretty easy for the cream into the flour and
mix it until you’ve got a dough and that’s it it doesn’t really need
much so I’ve got a little bit of flour here that I’m gonna use later in the
stew part I’m just gonna put a little bit on the bench just a little bit turn
this out then we’re just gonna Pat it down into a round and put it on this
baking sheet and you want it not too thin but not too thick and here’s the
pan that I’m using to make the stew in or the beef part and so I want it to
fill kind of around a good part of the top so try to keep it round try to keep
it do your best really really when it comes down to
let’s just do your best it doesn’t look too bad okay so I have a baking sheet
with a piece of parchment paper bring that in and I’m going to take a pizza
wheel and cut this into eight and the oven is preheated so I’m just gonna
stick this into the oven and bake that off okay so the biscuits in the oven
cooking we can move on to the beef stew part so I’ve got a heavy cast-iron it’s
it’s a brazier you can use anything that you can put in the oven got this on sort
of medium-high heat it’s almost up to temperature so I’m
gonna put in a little bit of oil now you need stewing beef and here’s the deal I
went to the grocery store this morning to get stewing beef and Canadian
Thanksgiving just happened so I go to the butcher and say it’s doing beef and
he says to me I’ve got these rib steaks that I need to blow out today I’ll sell
you the rib steaks for half the cost of this doing beef so I said yeah sure I’ll
take the rib steaks so I’ve got a couple of rib steaks that I’ve chopped up and
I’ve got the bones so I’m gonna throw the bones in as well just to build that
beef flavor okay I think we’re ready to go we’re gonna put this in and brown it
off okay in goes the beef we just want to brown that on all sides
we’re not looking to cook it through just get a little bit of color and build
some fond on the bottom of the pan okay I’m gonna hit this with a little
bit of salt and pepper you need to be careful with your salt content right off
the top you still need to season it but we’re gonna add beef broth to this and
depending on where you get your beef broth from you may not want to add a
whole lot of salt early on because it may get really salty
later and this is freshly ground black pepper
I just grind it ahead of time because I find it so much easier to do it off
camera then stand here and grind with a pepper grinder okay a really good going
here nice and brown off so that this doesn’t burn because the timers also
going to tell me that I need to pull the biscuits out of the oven don’t be afraid
to stop everything if you’re in the middle of a recipe and things start to
overwhelm you just pull it off the heat stop take a breath figure it out don’t
burn anything it’s pretty simple so pull this out I’m gonna say the biscuits need
probably another two or three minutes so while they continue to cook I’m gonna
pull the meat out of the frying pan okay I’m gonna pull the bones out too I’m
gonna put the bones back in when we cook the rest and we got a really good base
going here now okay set this aside put the pan back on the heat now what I have
here is a mix of vegetables I’ve got onion mushrooms carrots and celery and
I’m using a mix of mushrooms don’t just use the white button mushrooms if you go
to the grocery store and you see different funky looking mushrooms pick
them up they add a whole bunch of other flavors and textures and they really
bring depth to what you’re cooking but mushrooms are great if that’s all
you can get fine use them but if you see other ones don’t be afraid pick them up
give them a try and they may smell a little bit funky before you put them in
but the flavor later is gonna be amazing so the pans back up to heat and go the
veg straight in and we just want to fry this down
get the onions nice and translucent and you want the mushrooms to lose most of
their moisture and that’s gonna take few minutes so while that cooks I think it’s
time to take the biscuit out of the oven oh yeah here we go okay looking good
next in is some tomato paste so just get a little spoon and I’ve cleared a little
spot in the middle of the pan so I can drop the tomato paste right on the
bottom of the pan and start that cooking process and there we go with the tomato
paste stir that around and then bring everything else in next in is some flour
somewhere between one and two tablespoons depending on how thick or
thin you like your potpie so I’m just gonna sprinkle in a little bit I can
adjust it later if I need to now I just want to stir this in and cook it for one
or two minutes until it Browns but certainly I want it to cook into the
vegetables now next in is some wine to deglaze the bottom of the pan and this
is where people get really hung up on what they believe is convention
everyone’s going to say because we’re using beef I should be using a red wine
and that’s simply not the case you can use a red wine if you want to use a red
wine if you want to use a white wine use a white wine if you happen to have a
third of a bottle of white wine in the fridge that you want to use on something
use it in this dish really what you’re looking for
are two things you want a little bit of the acid from the wine but you also want
the alcohol from the wine to unbind a lot of the flavonoids that are in the
other ingredients and we’re going to cook off most of the alcohol it’s not
going to be there because we’ve still got probably 45 minutes of cooking over
that time it will mostly cook out but what that alcohol is going to do is
releasing rattle number of other flavors that you
just wouldn’t get if you didn’t put it in so we’re not necessarily looking for
the flavor from the wine we’re looking for the flavors that the wine unlocks
does that make sense anyway back to the dish and once the wine has mostly cooked
off it’s time for the last two ingredients and that’s some beef stock
and start out with a couple of cups and see where that gets you if it’s too
thick add a little more stock if you need it and if it’s too thin then I
guess you just cook it a little bit longer to get it to the thickness that
you like Marmite we’re in Canada so I’m gonna use Marmite because that’s the one
that’s available if you’re in Vegemite country use Vegemite and if you’re in a
country that says that’s horrible I don’t want any of that in my meal I say
give them our mighty chance you’re not going to taste the Marmite at all I mean
it smells and tastes horrible on its own but what it does do again just like the
wine unlocking flavors this sort of melts into the background and unlocks a
whole pile of other flavors and pushes them all to the front and just makes the
whole thing taste better so give a shot maybe just buy a little jar and and try
it out in your next beef stew this dish chili any soup it’s just amazing and I
need another jar so we’re gonna give this a stir just to incorporate it all
now we add the beef back in get the beef all nestled in there put the lid on and we stick this in the
oven for about an hour okay when the beef and everything is cooked you pull
it out of the oven and stir in the frozen peas and corn and the stew will
pretty much cook them straight through what you’re looking for Glenn I’m
looking for the bones I’m gonna gnaw on these later these beets are not part of
this do I went to the grocery store and rib steaks were less than half the price
of stewing beef so you made a stew so I I used the rib steaks and head that
works too okay so it is a beef pot pie with a biscuit topping it looks good
I’ll get us a couple spoons I see some carrots from the garden some peas and
carrots looks good mushrooms onion and celery the best is the biscuit and the
biscuit the whole idea is that you put the biscuit on top of here and take this
to the table and serve the biscuit and the stew at the same time okay but you
could also just put the biscuit on the side put the biscuit on the side which
is what I’m gonna do of course my grandmother always bake the biscuits
more like a dumpling go on like it like a dumpling right on the top I love
because they’re kind of gooey and soak up the gravy on the bottom yeah I and
that is definitely an option to you could you could do that and put it in
for the hour that it takes to cook and the biscuit would cook through and that
would be fine as well okay a little bit like every recipe that is a a kind of
traditional stuff in a bowl recipes stuffing apart hey let’s do soup you can
do with it whatever you want yeah matter 5 – is a hot sauce if you want well
that’s the thing you know yes you could definitely change the spicing um there’s
not you watched me make this there’s not a whole lot of spicing in here it really
is building the flavors of the beef and the mushrooms then putting in a whole
lot of other spices but you could play with it and do whatever you want with it
I don’t know whether to try the biscuit of the students because I love
I’m going in for the stew mm-hmm big beef yeah and then dip the biscuit in
the gravy so the biscuits really soft lovely but
it’s not that rolled folded layered biscuit like an American southern
biscuit it’s more like a drop biscuit yeah yeah but the flavor is incredible
and it soaks up definitely so that’s it so there you have it this was some this
is pretty easy to make you saw me pretty much in real time goes into the oven for
an hour you’re really only working for about 45 minutes to make this a really
simple play with the beef you probably do this with a bunch of different flavor
combinations thanks for stopping by so you can soon you

100 comments on “How To Make Beef And Biscuits Recipe”

  1. zodiacza1 says:

    a Glen video is always welcomed! hey Glen, are you hiring?

  2. Stephanie Morgan says:

    I don't often identify as Southern, but the biscuit recipe made my head explode. It's a cream scone, right? That's my Scottish aunt's cream scone, with less sugar and no egg.

  3. Neil says:

    First time I've ever heard of sweetcorn in a beef stew. Looks ace though!

    Is Marmite popular in Canada like it is here in the UK?

  4. Ross Boss says:

    what is marmite?

  5. Harrison William says:


  6. ThixWhix says:

    Thats the coolest carrots i have ever seen purple outside and orangeinside

  7. Rajaa Dawood says:

    Hey Julie and Glen ๐Ÿ‘‹๐ŸŒน๐ŸŒน love to try your biscuits recipe using heavy cream instead of butter milk๐Ÿ‘and yes Chef Glen, it makes a lot of sense in order to enhance the flavour to the top๐Ÿ‘Œ thank you so much๐Ÿ’๐Ÿ’•

  8. lbdeuce says:

    Picked the marmite trick up from you in a previous video. Itโ€™s golden. Thanks for the secret magooch.

  9. Ken Sundstrom says:

    Really like that you build the flavors of your dishes. Looks delicious

  10. MaximAvs says:

    I have watched a lot of your videos, but I donโ€™t recall if youโ€™ve ever said… do you have a food or ingredient that you just donโ€™t like? Or are you open to most anything, ONCE?

  11. mmmhorsesteaks says:

    Make a beef stew with a nice Leffe or Chimay sometimes ๐Ÿ™‚ in stead of flour, use some old bread with mustard on it for thickening as well as flavor. Carbonnades a la Flamande!

  12. Mike Corey says:

    Pull out your crucifix. He's got Marmite

  13. grant1133 says:

    Bovril instead of Marmite?

  14. Steve Roberts says:

    How about beer for deglazing?

  15. silverisss says:

    one of the easiest meals you can make is just canned beans in tomato sauce and boil that with thinly sliced smoked sausage. it tastes so good and so easy to make..kind of like a stew to go along with a beer

  16. James Ellsworth says:

    Just visited Fine Cooking magazine's article on alcohol and cooking that you linked to in your reply to John Scythe. Good information and a fascinating table on alcohol retention at certain temperatures and cooking times. Well worth a read!

  17. ROVER25X says:

    I made a couple of batches of stew to freeze the last couple of weeks and I used a price of brisket and cut it up.

  18. Patrick says:

    Canโ€™t wait to try this dish as well. Iโ€™ve been using your axe night dinner recipes as meal prep for the week so save money on lunch. Got chicken thigh recipe was perfect for that!

  19. I'm Hangry Y'all says:

    That's some serious comfort food. Nice job!

  20. iaenmor says:

    Any suggestions on replacing the mushrooms. I am allergic, also would like to keep the carbs down if possible. Thanks, looks like a great winter dish.

  21. Gregory Calzada says:


  22. C Bourque says:

    This channel has quickly become one of my favorite cooking/food channels on TY… keep it up.

  23. Mindy Paige a walk through Torah says:

    I use sour cream like that! Good stuff! (I do add a little milk if the dough is too dry)

  24. Jacob Smith says:

    In the American south, we would serve that stew with cornbread.

  25. Austin says:

    Grow winecap mushrooms. They grow just about anywhere in wood chip mulch.

  26. X says:

    "if you're in a Vegemite country use Vegemite" isnt the list of countries that have and use Vegemite 1, aka Australia?

  27. mgknitaholic says:

    Iโ€™d prefer to use a dark beer, or stout, to deglaze the pan..SO good with beef

  28. Michael Thomas says:

    "Be careful with the salt…" dumps in entire container

  29. Tired Canadian says:

    Leave out the mushrooms as they are gross!!! Otherwise awesome stew.

  30. Ronda Morhaime says:

    Yum I'm so making this next week. I have a couple chuck roasts in the freezer from an excellent sale that will be perfect. I think I'll add shredded cheese to the biscuits, my hubby loves sharp cheeses in savory biscuits. Thanks for a super fall and winter supper idea.

  31. Michael Thomas says:

    I find that Thai Maggi seasoning sauce does a lot of similar things like Marmite, but is often easier to find where I live.
    I also add a single diced anchovy filet to every beef dish I make. Try it out some time, the enzymes in the anchovy help break down the connective tissue in the beef (or so I've heard)

  32. GeorgeCMcRae says:

    Oh Lord! Today we have the semblance of October in San Francisco. Overcast threat of rain… looking for something hearty, like your beef and biscuits. NICE! I'm learning the ins and outs of mushroom growing and have successfully managed two flushes of Blue Oysters, and made a cheesy cream of mushroom soup last night for dinner TONIGHT. Yes to funky mushrooms!! Makes all the difference. And since my mixed ethnic family celebrated Canada T-day last weekend, and you came up in dinner conversation, AX throwing was bandied about. Marmite??? I was introduced to it while working on a film set with Nichole Kidman. in honor of her Aussieness, it was central to the craft-services table. It all makes sense now. Thanks!

  33. jamewakk says:

    Why do I get the feeling that you guys are really perv in the bedroom?

  34. Michael Peter Dalsgaard says:

    What wines are good for cooking?

  35. A G says:

    I love Marmite on toast with some melted butter.

  36. DemonVulgar says:

    If it's true that we only need the wine for its alcohol, to serve as a solvent for flavorful compounds, then shouldn't we be able to achieve the same effect with a bit of neutral spirit such as vodka?

  37. sennest says:

    Beef and white wine – yaaaaay! Now I realize I'm not crazy๐Ÿ˜Ž๐Ÿ˜ If someone has never tried Marmite in their beef dish – they are missing out big time! I only thought marmite was for cucumber sandwiches ๐Ÿ˜‚. Rocking dish Glen, gonna make it for the family and I know it'll be their new fave dish – like all of your dishes! Thank you!

  38. Alex Grover says:

    I am never going to find Marmite or anything like it at my supermarket. The US is particularly resistant to that type of product for some reason.

  39. 1p6t1gms says:

    The biscuits remind me of the 2000-year-old preserved loaf of bread found in the ruins of Pompeii.

  40. Aviel The Alien From Planet Mexico says:

    I appreciate you guys!
    I love your channel!
    You two are so cute!

    Sorry for gushing.

  41. Jeffrey says:

    could you use a buttermilk or would that be too low fat for the biscuit?

  42. GavProductions Stop motion says:

    Nice wangjangler

  43. Martin The Panda says:

    Julie is one hungry woman, always shows up when Glen is done cooking something. ๐Ÿ˜€

  44. Nigel Tabb says:

    You could use a few anchovy fillets instead of Marmite

  45. ebinom says:

    MARMITE? MARMITE!… That's horrible! I don't want any of that in my meal ๐Ÿ˜‚

  46. manannan l says:

    We'd have that stew with dumplings (made from suet) in the UK. I'm not sure about the peas and sweetcorn at the end, but that's just my taste. I like this channel a lot.

  47. Best Indian Food Blog says:


  48. tjs114 says:

    "Not going to tase the Marmite, at all." I call bullsh*t on that right there. That mouth coating putrid taste is apparent in everything.

  49. Matthew Millner says:

    Oddly the heavy whipping cream in Alberta is 33%. Havent noticed it not working in any of your recipes thou. ๐Ÿ™‚

  50. Bomber Harris says:

    Use Bovril, it's basically marmite made out of beef.

  51. Bomber Harris says:

    Why are the shots of you two really blurry?

  52. Kieran Milne says:

    Are we just not talking about the Backyard Axe Throwing bit at the start?!

  53. charlie B says:

    Really nice!

  54. Laurie Gold says:

    Can you sub nutritional yeast for the Marmite/Vegemite?

  55. Dean Rock says:

    I like the episodes Glen but could you tackle good old sloppy Joe's and tater tots

  56. Kenny Roberts says:

    Those purple carrots look burnt lol. Purple is the original colour for carrots

  57. Barry the twat ! says:

    Yewtree suspect.

  58. Flaming Olives Matter Too says:

    Oh that meat looks so amazing yum

  59. Mrbink01 says:

    Looks great, but I fail to see how this is a quick weeknight meal

  60. daddyjohn2007 says:


  61. julian281198 says:

    For anyone from a non vegemite or marmite country , use Maggie ( that stuff in the comes in a brown-yellow bottle). I know Germany and Poland and a lot of African countries have it too.

  62. Asher says:

    In America we use beer and bacon. And then we have shooting matches. To each their own.

  63. Allison Ross says:

    B I G
    B E E F

  64. james dickey says:

    Don't like mushrooms, I would use different potatoes

  65. Stuart T says:

    Looks absolutely delicious, not too dissimilar to a cobbler where the scone/biscuit would be cut in rounds and placed on top of the stew to bake so it looks like cobble stones.

  66. Vaylon Kenadell says:

    If you don't have Marmite, a little bit of Asian fish sauce or Worcestshire sauce will accomplish the same effect.

    You could even just put one oil-packed anchovy fillet in it. The anchovy will break up, dissolve, and add to the background flavors of the dish.

  67. MikeTheBarber63 says:

    I was thinking, "who has whipping cream on hand?", and he goes back for a 2nd carton!

  68. Echo2124 says:

    Us real Australians put Vegemite in our sausage rolls. It enhances the flavour quite a lot, so much so that it makes a noticeable difference.

  69. Gordy Bishop says:

    If pie only has a top crust them itโ€™s a cobbler?

  70. Grizz Axxemann says:

    My missus only likes the white mushrooms. I only like the funky exotics. She wins every time. ๐Ÿ™

  71. DovidM says:

    I tell people that Marmite is like a beef bouillon cube. It is not good on its own but is useful when part of a dish. When they think of it in those terms, they begin to accept it.

  72. lawrence willard says:

    Marmite, a good start, before you graduate to VEGEMITE. Maybe too strong, so use less. Good Aussie Tucker.

  73. Beemerboy324 says:

    You still have butchers?

  74. Kinkajou1015 says:

    Thanks, now I'm drooling. <3

  75. Duncan E says:

    Ha you got lucky at the butchers ๐Ÿ™‚

  76. Bryan Battista says:

    Is a "biscuit" mix the same as a scone mix?

  77. BoyBalastog says:

    8:49 For all those Marmite haters who can't stand to even think about mixing it into a beef stew, know that most of the beef stock you've probably had all your life is actually strongly flavored by yeast extract, ie., Marmite. Marmite has always been in your food, you just didn't know it.

  78. Judith Burke says:

    I was inspired to make some biscuits, but I didn't have any cream, so I just made baking powder biscuits with milk. Yummy. I didn't make the stew today, but I will later. Thank you. Have a great day!

  79. DocNo27 says:

    Magnum pepper grinder – a couple twists and you are done. Yup, worth tracking down:

    I am so getting the ingredients for this tomorrow. Looks fantastic!

  80. Richard Westmoreland says:

    Marmite is delicious on toast! It's amazing on its own.

  81. Aaron Kaase says:

    Marmite is rare in the USA stores, I've only seen small 125g jars, and only in fancy grocery or specialty stores with imported foods. I learned of its existence watching an episode or Mr Bean. Learning it was yeast extract and savory made me super curious so I finally tracked down a jar, tasted it, and LOVE it. Now I order 600g tubs of it from Amazon!

  82. nelliebly says:

    Make Cornish Pasties some day. Yum.

  83. Kathe Mayer says:

    Another Marmite option is using Tamari sauce. It also brings out that umami flavor

  84. Unabashed Geekette says:

    How very dare you say that it smells & tastes horrible on its own?! A thin layer on toast is AMAZING! โค๏ธโค๏ธโค๏ธ
    But it's at its best when added to good ol' British gravy! โค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ

  85. Ben Shelock says:

    What the hell is a flavinoid?

  86. Eli Nathan says:

    ..white wine.. Adam Ragusea wants to know your location

  87. James Sharpe says:

    Cooked this last night. First time eating a savoury biscuit (outside of a fast food chicken place). Fantastic. Hearty etc… Slightly more involved than I was hoping for on a Monday, but well worth the effort. I shall be cooking it for the family again. CHEERS GUYS ๐Ÿ˜€ Keep up with the great content. Am a firm fan of your work ๐Ÿ™‚

  88. Tyler Devich says:

    Julie has really opened up in front of the camera and it's nice to see. You two are wonderful humans and your videos give me life. ๐Ÿ˜Š

  89. Joseph Halstead says:

    Glenn I made this the other night but I went a little different to your method. I used the food processor to finely chop the onions, carrots and celery. This did 2 things for me gave me the flavors and I noticed the stew was very smooth. My family absolutely loved this meal and we will make it again.

  90. M Mahtnart says:

    Your kitchen is white except the "black" frig. Wuz up wit dat?

  91. M Mahtnart says:

    What the "H" kind of carrots are those? Strange Canadian carrots?

  92. M Mahtnart says:

    Those carrots baffle me (-;

  93. M Mahtnart says:

    Wine unlocks flavor like salt unlocks flavor. No?

  94. M Mahtnart says:

    And Marimite.

  95. M Mahtnart says:

    Fantastic! Looks great. Super job.

  96. Big Fire!!! Together forever!!! says:

    UUUUUUUUUUUUUUUUUUUhhhhhhhhhhhhhhhhhhhhhhhhhmmmmmmmmmmmmm….you guys don't moonlight as serial killers do you….?

  97. batt3ryac1d says:

    You guys are pretty darn good at throwing those axes.

  98. John Fumblebaggot says:

    Hey Glen, do you think the biscuits would freeze well, for the sake of making at a later time?

  99. Van T says:

    Thank you so much for adding both types of measurement units!
    Also, thank you for taking the time to go in-depth, it helps me learn so much better than a quick 4 minute video.

  100. Mikey says:

    Just in case you really dislike marmite, worcestershire sauce can add the same background flavour in a slow cooked dish, makes a nice alternative if you run out of marmite too.

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