Beef Stew with Cream Biscuits Recipe

Beef Stew Topped with Cream Biscuits

• Skill Level: Intermediate
• Makes: 6 to 8 servings
• Nutrition per Serving
  • Serving size: 1/8th of recipe
  • Calories: 550
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Carbohydrates: 48g
  • Dietary Fiber: 4g
  • Sugar: 7g
  • Protein: 32g
  • Cholesterol: 126mg
  • Sodium: 993mg
• Total Time: 3 hours
• Preparation: 30 minutes
• Cooking: 2 hours 30 minutes

Ingredients

For the stew:

• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cayenne pepper
• 1 tablespoon kosher salt, plus extra for seasoning
• 1 teaspoon fine black pepper, plus more for seasoning
• 2 pounds beef stew meat, diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium yellow onion, minced
• 5 medium carrots (about 12 oz), sliced into 1-inch chunks
• 5 ribs celery (about 1/2 pound), cut into 1-inch pieces
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves, minced
• 1 medium bay leaf
• 3/4 cup dry red wine
• 1 pound red potatoes, chopped into 1-inch cubes
• 2 cups beef stock
• 1/3 cup fresh Italian parsley, chopped

For the biscuits:

• 1 1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 tablespoon fresh thyme, minced
• 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/3 cups heavy cream, plus more for brushing the tops

Instructions

1. In a small bowl, combine 2 tablespoons flour, 3/4 teaspoon cayenne, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Pat the beef dry with paper towels, sprinkle with the flour mixture, and toss to coat evenly.
2. Heat 1 tablespoon of the oil in a 4quart Dutch oven or other ovensafe pot over mediumhigh heat. When the oil is hot, brown half the beef on all sides (about 56 minutes), transfer to a plate, then brown the remaining beef with the remaining oil.
3. Lower the heat to medium, add the onion, carrots, and celery to the pot, and season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
4. Preheat the oven to 325F and position a rack in the center.
5. Add the garlic, tomato paste, thyme, and bay leaf to the pot and stir to coat the vegetables. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Stir in the chopped potatoes.
6. Return the browned beef and any accumulated juices to the pot and add the beef stock. Bring to a boil on the stovetop, then reduce to a simmer. Cover tightly and transfer the pot to the oven; cook until the beef is forktender, about 1 1/2 hours.
7. When the stew is nearing completion, make the biscuits: in a medium bowl whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt. Pour in the cream and stir just until a soft dough forms. Turn the dough onto a lightly floured surface and knead briefly (about 30 seconds) until smooth. Pat into a 1inch thick round and cut into 8 wedges.
8. Increase the oven temperature to 400F. Remove the stew from the oven, uncover, and stir in the parsley. Arrange the biscuit wedges on top of the stew and brush the tops lightly with a little extra cream. Return the pot to the oven, uncovered, and bake until the biscuit tops are golden and crisp, about 3035 minutes. Remove and serve immediately while hot.