Beef Stew With Cheese Biscuits Beef Stew With Cheese Biscuits

Beef Stew With Cheese Biscuits large IMAGE Image by: Beef Stew With Cheese Biscuits large IMAGE Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011


  • 2 lbs stewing beef cubes trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 bag (8 oz/225 g) shallots peeled and quartered
  • 3 cups cremini mushrooms quartered
  • 2 carrots chopped
  • 1 turnip peeled and cubed
  • 3 cloves garlic thinly sliced
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1/2 cup white wine
  • 3/4 cups sodium-reduced beef broth
  • 1 can whole tomatoes drained and coarsely chopped
Cheese Biscuits:
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1 cup crumbled blue cheese (about 4 oz/115 g)
  • 1 cup crumbled extra-old Cheddar cheese (about 4 oz/115 g)
  • 1 cup buttermilk (approx)


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.

Nutritional facts Per each of 10 servings: about

  • Sodium 705 mg
  • Protein 27 g
  • Calories 487.0
  • Total fat 27 g
  • Potassium 730 mg
  • Cholesterol 90 mg
  • Saturated fat 13 g
  • Total carbohydrate 35 g


  • Iron 31.0
  • Folate 39.0
  • Calcium 20.0
  • Vitamin A 40.0
  • Vitamin C 18.0
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Beef Stew With Cheese Biscuits