Beef Recipes: Biscuit Crusted Beef Stew

Biscuit Crusted Beef Stew

I adore the way stewing transforms affordable, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine using the full body of beef stock and aromatic red wine to form a wealthy flavour base. The only thing much better than a bowlful of hearty stew will be the same bowl having a biscuit topping!

  • Two pounds or so of stew beef
  • A sprinkle or two of salt and pepper
  • A splash of vegetable oil
  • A few carrots, peeled and roughly chopped
  • A few stalks of celery, roughly chopped
  • A few potatoes, peeled and roughly chopped
  • A few parsnips, peeled and roughly chopped
  • A few onions, peeled and roughly chopped
  • A turnip, peeled and roughly chopped
  • A jar of pickled baby white onions
  • One small can of tomato paste
  • Half a bottle or so of hearty red wine
  • Two or three cups of homemade or canned beef stock
  • A few bay leaves
  • A few sprigs of fresh rosemary
  • Another sprinkle or two of salt and pepper
  • A few handfuls of frozen peas
Cooking Procedures:
  • Preheat a sizable thick-bottomed pot more than medium-high heat.
  • Meanwhile, pat the beef dry with a clean towel then cut it into big cubes and season it.
  • Add a splash of oil towards the pot - covering the bottom inside a thin layer - then toss in enough meat to form a single sizzling layer.
  • Sear the meat on each side until it is evenly browned.
  • Because it browns eliminate it from the pan, adding much more oil and meat as needed.
  • As soon as the meat is done discard the remaining oil - but keep all the browned bits in the pan.
  • They'll add plenty of flavour!
  • Add half from the vegetables - reserving the other half - and all the meat back to the pot.
  • Add the tomato paste, infant onions and sufficient wine and beef stock to just barely cover the functions.
  • Add the bay leaves and rosemary and bring the pot to a simmer.
  • Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables.
  • I add them in two batches so the very first will dissolve into the stew while the second retains its shape, colour and texture.
  • Continue simmering until the meat and veggies are tender, about an additional thirty minutes.
  • Meanwhile, make a batch of one's favourite biscuits.
  • When the stew is tender season it then stir in the peas and ladle it into several ovenproof bowls.
  • Fit a piece of biscuit dough onto each bowl.
  • Place them on a tray to catch any drips then bake in a preheated 400 degree F oven.
  • Cook till the biscuit toppings are nicely browned and the stew is heated through, about thirty minutes.

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