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Hearty Beef Stew With Cheddar Biscuits
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Hearty Beef Stew Recipe

How to make Hearty Beef Stew? I recommend this recipe if your family or guests are crowded. Because it really feeds. and it offers a unique taste feast.
Course Dinner
Cuisine international
Keyword Hearty Beef Stew Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 450kcal

Ingredients

Hearty Beef Stew

  • 2 pounds whole beef round roast, trimmed and diced
  • 2 tablespoons butter
  • ½ cup all-purpose unbleached flour
  • 2 cups red wine
  • 1 large yellow onion, minced
  • 2 cups diced fingerling or new potatoes
  • 16 oz cremini mushrooms, diced
  • 5 cloves garlic, minced
  • 1 tablespoon rosemary, minced
  • 6 oz tomato paste
  • 4 cups water or beef stock

Cheddar Biscuits

  • 1 cup all-purpose unbleached white flour
  • 2 tablespoons Greek yogurt
  • ¼ teaspoon coarse sea salt
  • 2 heaping teaspoons baking powder
  • 1 cup grated sharp cheddar
  • ¼ cup buttermilk

Instructions

Hearty Beef Stew

  • In a large saucepot, heat 4 tablespoons butter until shimmering. Toss the beef with the flour and add to the pan, and cook until everything has browned. The flour will start to turn into a thick paste from the meat juices.
  • Add the onion and potatoes and cook until the onions have started to soften, about two minutes, stirring often to make sure none of the meat sticks to the bottom of the pot. At this stage there should be plenty of liquid at the bottom of the pot, from the vegetables and juices from the meat.
  • Add the wine and deglaze the pan, scraping up all the browned bits from the bottom. Add the mushrooms, tomato paste and rosemary and cook together until fragrant, about two or three minutes. Add the garlic and cook one more minute or so, stirring often.
  • Add the water or stock and stir to combine. Turn the heat down to low and simmer for at least 1 hour (preferably 2), stirring often, until the stew has reduced by about one cup.
  • Serve topped with cheddar biscuits.

Cheddar Biscuits

  • Preheat the oven to 450*F. Sift the flour, baking soda and salt together. Add the yogurt and cheddar and combine. Slowly mix in with your hands the buttermilk, a little at a time, until the dough has just become sticky. Be careful not to overmix. Form the biscuits into balls and flatten slightly into disks, placing them on a greased baking sheet.
  • Bake for 15 minutes, until browned on the top. Let cool slightly on the baking sheet before removing.