Beef Stew Topped with Black Pepper Biscuit Crust
From kitchenwitchcooks 15 years agoIngredients
- beef Stew Topped with black pepper biscuit Crust Ingredients shopping list
- 5 to 6 pounds beef for stew shopping list
- salt and freshly ground pepper to taste shopping list
- 3 tablespoons canola oil shopping list
- 2 yellow onions, coarsely chopped shopping list
- 2 carrots, peeled and cut into 1-inch lengths shopping list
- 3 to 4 stalks celery, coarsely chopped shopping list
- 3 cloves garlic, minced shopping list
- 4 cups beef stock - recipe below shopping list
- 1/2 cup dry red wine (optional) shopping list
- Bouquet garni: 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns shopping list
- INGREDIENTS FOR biscuit CRUST shopping list
- 1 1/2 cups all-purpose flour shopping list
- 2 tablespoons baking powder shopping list
- 1 tablespoon sugar shopping list
- 1 heaping tablespoon cracked pepper shopping list
- 2 teaspoons salt shopping list
- 4 tablespoons cold unsalted butter, cut into pieces shopping list
- 1/2 cup whole milk shopping list
- 1 tablespoon unsalted butter, melted shopping list
- Minced fresh flat-leaf parsley for garnish (optional) shopping list
- 1. Preheat the oven to 350°F. shopping list
- 2. Pat the beef cubes dry with paper towels and sprinkle with salt and pepper. shopping list
- 3. In a large Dutch oven or flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Sear the beef cubes on all sides until nicely browned. Don't move the meat too much in the pot; let it sear so that it develops a nice browned crust. Transfer the beef cubes to a plate. Pour off the oil from the pot. shopping list
- 4. Return the pot to medium heat and add the remaining 1 tablespoon oil. Add the onions, carrots, and celery and sauté for about 3 minutes, or until the vegetables begin to soften. Add the garlic and sauté for 2 to 3 minutes. shopping list
- 5. Add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. Return meat and any accumulated juices to the pot. shopping list
- 6. Make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. Put the bouquet garni in the pot. shopping list
- 7. Cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times. shopping list
- 8. Meanwhile, make the biscuit crust: In a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. Using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. shopping list
- 9. Add the milk all at once and stir just until the dough comes together in a mass. shopping list
- 10. Turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. Using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick. shopping list
- 11. Remove the stew from the oven, uncover, and lay the dough on top. It will not fit perfectly or seal tightly. This is a rough topping. Brush the dough with the melted butter. shopping list
- 12. Return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown. shopping list
- 13. To serve, remove the crust from the pan and set aside. Serve the stew with the vegetables. Cut the crust into pieces and top the meat with the crust. Ladle sauce from the stew over the crust, meat, and vegetables. Garnish with minced parsley, if desired. shopping list
- VARIATION shopping list
- To serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. Increase the oven temperature to 425°F. shopping list
- Make the biscuit dough and roll it into a round about 1/2 inch thick. Cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. Lay the rounds over the crocks and crimp the edges to seal. Brush with melted butter and set the crocks on a baking sheet. Bake for 12 to 14 minutes, or until the crusts are golden brown. shopping list
How to make it
- Another from my collection that I hope you enjoy!
People Who Like This Dish 3
- mystic_river1 Bradenton, Florida
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