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.
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
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
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.
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.
approx. per serving
total fat27 g
sat. fat13 g