Beef Stew with Herb Biscuits

  • Active Time 25m
  • Total Time 2h 5m
  • Rating ****

Serves 4-6

A golden brown biscuit topping hides a rich, tender beef and mushroom stew, which is guaranteed to bring warmth to a cold winter's day.


  • For Stew:
  • 3 tablespoons olive oil
  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 2 onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon all-purpose flour
  • 3/4 cup red wine
  • 1 teaspoon tomato paste
  • Salt and pepper, to taste
  • 3 1/3 cups quartered button mushrooms
  • For Biscuits:
  • 2 cups self-rising flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut up into cubes
  • 1 tablespoon chopped fresh herbs, such as parsley, rosemary or thyme
  • 1/2 cup buttermilk
  • 1 egg, beaten


FOR STEW: Preheat oven to 300 degrees F. Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Brown the meat in batches, taking care not to crowd the pan, about 8 minutes. Transfer meat to bowl.

Add the onions and garlic to the pot and saute for 2 minutes. Sprinkle the flour over the onion mixture. Stir in flour with a wooden spoon, scraping the bottom of the pot. Saute until the mixture is golden brown, about 1 minute. Gradually stir in the wine, 3/4 cup water and the tomato paste. Season with salt and pepper. Continue stirring until the mixture begins to thicken. Return the meat to the pot. Add the mushrooms and bring to a boil. Cover and either cook gently on the stove or bake in the oven until meat is tender, about 1 1/2 hours.

FOR BISCUITS: Sift the flour and salt into a large bowl. Add the butter and rub it into the flour with fingertips until the mixture resembles coarse crumbs. Add the herbs. Stir in the buttermilk. Using a pastry cutter, mix until dough begins to form. Transfer dough to a lightly floured surface. Knead just until dough holds together. Transfer dough to a floured work surface. Roll or pat out the dough to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut out about 10 biscuits.

Remove the stew from the oven. Increase oven temperature to 400 degrees F. Arrange the biscuits on the surface of the stew and brush the tops with the beaten egg. Place the stew in the oven on a rack set near the top, uncovered, to cook for 12 minutes, or until the biscuits have risen and turned golden brown.

Tip: If you don't have any buttermilk, add 1 teaspoon lemon juice to fresh milk.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1152

nutrition information per serving

619 calories; 36g total fat; 134mg cholesterol; 711mg sodium; 39g carbohydrates; 2g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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