Tested Till Perfect Beef Stew With Cheese Biscuits
Beef Stew With Cheese Biscuits
Photography by Yvonne Duivenvoorden

Beef Stew With Cheese Biscuits

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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: December 2011

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 2 hours 45 minutes
  • Portion size 10

Ingredients

  • 2 lb 2lbstewing beef cubes, trimmed
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspolive oil
  • 1 bag 1bag(8 oz/225 g) shallotshallots, peeled and quartered
  • 3 cups 3cupscremini mushrooms, quartered
  • 2 2carrotcarrots, chopped
  • 1 1turnipturnips, peeled and cubed
  • 3 3cloves garlic, thinly sliced
  • 6 6fresh thyme sprigfresh thyme sprigs
  • 2 2bay leafbay leaves
  • 3 tbsp 3tbspall purpose flour
  • 1/2 cup 1/2cupred wine, or white wine
  • 3/4 cup 3/4cupsodium-reduced beef broth
  • 1 can 1can(28 oz/796 mL) whole tomatoes, drained and coarsely chopped

Cheese Biscuits:

  • 2-1/4 cups 2-1/4cupsall purpose flour
  • 4 tsp 4tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcold unsalted butter, cubed
  • 1 cup 1cupcrumbled blue cheese, or extra-old cheddar cheese (about 4 oz/115 g)
  • 1 cup 1cupbuttermilk, (approx)
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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.

Nutritional Information Per each of 10 servings: about

cal 487 pro 27g total fat 27g sat. fat 13g
carb 35g fibre 3g chol 90mg sodium 705mg
potassium 730mg

% RDI:

calcium 20 iron 31 vit A 40 vit C 18
folate 39
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