Beef Stew With Cheese Biscuits

Beef Stew With Cheese Biscuits

Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old cheddar instead. 

Ingredients

2 lb (907 g) stewing beef cubes, trimmed
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) olive oil
1 bag (8 oz/225 g) shallots, peeled and quartered
3 cups (750 mL) cremini mushrooms, quartered
2 carrots, chopped
1 turnip, peeled and cubed
3 cloves garlic, thinly sliced
6 fresh thyme sprigs
2 bay leaves
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) red wine or white wine
3/4 cup (175 mL) sodium-reduced beef broth
1 28 oz can (796 mL can) whole tomatoes, drained and coarsely chopped

Cheese Biscuits:
2-1/4 cups (550 mL) all-purpose flour
4 tsp (18 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cubed
1 cup (250 mL) crumbled blue cheese or extra-old cheddar cheese
1 cup (250 mL) buttermilk

Preparation

Sprinkle beef with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef in batches. Transfer to bowl.

Add remaining oil to pan; cook shallots over medium heat, stirring occasionally, until caramelized and softened, about 8 minutes.

Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Add wine, scraping up browned bits. Add broth and tomatoes. Return beef to pan; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1-1/4 hours.

Uncover and cook until thickened and beef is tender, about 20 minutes. Discard thyme and bay leaves. Scrape into 13- x 9-inch (3 L) baking dish.

Cheese Biscuits: Meanwhile, in bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese. Drizzle in buttermilk, stirring, just until soft sticky dough forms. Turn out onto lightly floured surface; knead 6 times or just until smooth.

Roll out into 10- x 8-inch (25 x 20 cm) rectangle; cut into 12 biscuits. Arrange over stew; brush biscuits with 1 tbsp more buttermilk.

Bake in 375°F (190°C) oven until bubbly and biscuits are golden brown and no longer doughy underneath, about 35 minutes.

Additional information:
To Freeze: Refrigerate cooked thickened stew for 30 minutes; freeze in airtight container for up to 2 months. Freeze unbaked biscuits on lined baking sheet; transfer into airtight container and freeze for up to 2 months.

Thaw stew in refrigerator or microwave oven; scrape into 13- x 9-inch (3 L) baking dish. Arrange frozen biscuits over top; brush with buttermilk. Bake in 375°F (190°C) oven, covering with foil if browning too quickly, until bubbly and biscuits are golden brown and no longer doughy underneath, 45 to 50 minutes.

Servings: 10

Tags: baking powder, beef, beef broth, blue cheese, butter, buttermilk, carrots, comfort food faves, flour, garlic, mushrooms, shallots, soups & stews, thyme, tomatoes, turnip, wine

Nutritional Info

approx. per serving

cal487

pro27 g

total fat27 g

sat. fat13 g

carb35 g

fibre3 g

chol90 mg

sodium705 m

%RDI-

calcium-

iron20%

vit A31%

vit C40%

folate18%

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