Beef Stew with Cream Biscuits
This may be the best beef stew you will ever taste. It is bursting with flavor. I only use 1/4 tsp of cayenne, but my family doesn't like spicy foods. Adjust to your taste. And - don't skip the biscuits - they are easy and so good.
Dovetailing tip: Instead of making this stew, use the Tagine you made for Meal 1 and top it with this biscuit recipe. Be sure to use this recipe another time because it is wonderful.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | all-purpose flour |
| 1/4 to 3/4 teaspoon | ground cayenne pepper |
| 1 tablespoon | kosher salt, plus more for seasoning |
| 1 teaspoon | finely ground black pepper, plus more for seasoning |
| 2 pounds | beef stew meat, cut into 1-inch pieces |
| 2 tablespoons | olive oil |
| 1 | medium yellow onion, finely chopped |
| 5 | medium carrots (about 12 ounces), cut into 1-inch pieces |
| 5 | celery ribs (about 1/2 pound), cut into 1-inch pieces |
| 6 | medium garlic cloves, finely chopped |
| 2 tablespoons | tomato paste |
| 1 tablespoon | minced fresh thyme leaves |
| 1 | medium bay leaf |
| 3/4 cup | dry red wine |
| 1 pound | red potato, cut into 1-inch pieces |
| 2 cups | beef broth |
| 1/3 cup | minced fresh italian parsley leaves |
| BISCUITS: | |
| 1 1/2 cups | all-purpose flour |
| 1/2 cup | finely ground cornmeal |
| 1 tablespoon | minced fresh thyme leaves |
| 2 teaspoons | sugar |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | kosher salt |
| 1 1/3 cups | heavy cream, plus more for brushing tops |
Directions:
In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
Heat oven to 325 degrees F and arrange a rack in the middle.
Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.
Source: foodnetwork.com
