Biscuit Crusted Beef Stew
Two pounds or so of stew beef
A sprinkle or two of salt and pepper
A splash of vegetable oil
A few carrots, peeled and roughly chopped
A few stalks of celery, roughly chopped
A few potatoes, peeled and roughly chopped
A few parsnips, peeled and roughly chopped
A few onions, peeled and roughly chopped
A turnip, peeled and roughly chopped
A jar of pickled baby white onions
One small can of tomato paste
Half a bottle or so of hearty red wine
Two or three cups of homemade or canned beef stock
A few bay leaves
A few sprigs of fresh rosemary
Another sprinkle or two of salt and pepper
A few handfuls of frozen peas
Preheat a large thick-bottomed pot over medium-high heat. Meanwhile,
pat the beef dry with a clean towel then cut it into large cubes and
season it. Add a splash of oil to the pot - covering the bottom in a
thin layer - then toss in enough meat to form a single sizzling
layer. Sear the meat on every side until it's evenly browned. As it
browns remove it from the pan, adding more oil and meat as needed.
Once the meat is done discard the remaining oil - but keep all the
browned bits in the pan. They'll add lots of flavor!
Add half of the vegetables - reserving the other half - and all the
meat back to the pot. Add the tomato paste, baby onions and enough
wine and beef stock to just barely cover the works. Add the bay
leaves and rosemary and bring the pot to a simmer. Continue cooking
until the meat is almost tender, about an hour, then add the
remaining vegetables. I add them in two batches so the first will
dissolve into the stew while the second retains its shape, color and
texture. Continue simmering until the meat and veggies are tender,
about another thirty minutes.
Meanwhile, make a batch of your favorite biscuits. When the stew is
tender season it then stir in the peas and ladle it into several
ovenproof bowls. Fit a piece of biscuit dough onto each bowl. Place
them on a tray to catch any drips then bake in a preheated 400 degree
F oven. Cook until the biscuit toppings are nicely browned and the
stew is heated through, about thirty minutes.
Yield: 6-8 Servings with leftovers
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