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Beef Stew with Cream Biscuits

Recipe courtesy Aida Mollenkamp
Show: Ask Aida Episode: Simple Stews

Photo: Beef Stew with Cream Biscuits

TOTAL TIME: 3 hr
Prep: 30 min
Inactive Prep: --
Cook: 2 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

FOR THE STEW:
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cayenne
  • 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 vegetable 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
    FOR THE BISCUITS:
    • 2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1 1/3 cups heavy cream, plus more for brushing tops
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    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.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on December 14, 2012

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      made it last week for my family. was delicious. Perfect for a cold wknd

      people found this review Helpful.
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    • on February 05, 2012

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      Loved making this dish. My family loved eating it kids got a kick out of the biscuits on top. Once again thanks Aida for a great meal to enjoy with my family.

      people found this review Helpful.
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    • on January 27, 2012

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      This could have been a 5 star stew, the biscuits were a great compliment to the stew and easy to make but the heat level was so high i could not enjoy all the other wonderful flavors in the stew. Will make again but leave out the cayanne pepper or just add a dash next time.

      people found this review Helpful.
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