Beef Stew With Cheese Biscuits

By Soo Kim and The Test Kitchen

Tested till perfect

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Beef Stew With Cheese BiscuitsCooking 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.1 user reviews.
Beef Stew With Cheese Biscuits

Beef Stew With Cheese Biscuits
Photography by Yvonne Duivenvoorden

  • Preparation time: 20 minutes
  • Total time : 2-3/4 hours

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 487487 cal
pro 27 g27g pro
total fat 27 g27g total fat
sat. fat 13 g13g sat. fat
carb 35 g35g carb
fibre 3 g3g fibre
chol 90 mg90mg chol
sodium 705 mg705mg sodium
potassium 730 mg730mg potassium
% RDI: -
calcium 2020 calcium
iron 3131 iron
vit A 4040 vit A
vit C 1818 vit C
folate 3939 folate

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 stewing beef cubes , trimmed2 lb stewing beef cubes, trimmed
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 2 tbsp olive oil 2 tbsp olive oil
  • 1 bag (8 oz/225 g) shallots , peeled and quartered1 bag (8 oz/225 g) shallots, peeled and quartered
  • 3 cups cremini mushrooms , quartered3 cups cremini mushrooms, quartered
  • 2 carrots , chopped2 carrots, chopped
  • 1 turnip , peeled and cubed1 turnip, peeled and cubed
  • 3 cloves garlic , thinly sliced3 cloves garlic, thinly sliced
  • 6 fresh thyme sprigs 6 fresh thyme sprigs
  • 2 bay leaves 2 bay leaves
  • 3 tbsp all-purpose flour 3 tbsp all-purpose flour
  • 1/2 cup red wine 1/2 cup red wine or white wine
  • 3/4 cup sodium-reduced beef broth 3/4 cup sodium-reduced beef broth
  • 1 can (28 oz/796 mL) whole tomatoes , drained and coarsely chopped1 can (28 oz/796 mL) whole tomatoes, drained and coarsely chopped
  • Cheese Biscuits:
  • 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
  • 4 tsp baking powder 4 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
  • 1 cup crumbled blue cheese , (about 4 oz/115 g)1 cup crumbled blue cheese or extra-old cheddar cheese, (about 4 oz/115 g)
  • 1 cup buttermilk , (approx)1 cup buttermilk, (approx)

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.

Source : Canadian Living Magazine: December 2011

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