Beef Stew with Vegetables and Biscuits
As winter approaches, the allure of hearty meals becomes increasingly apparent. Among these comfort foods, beef stew stands out as a quintessential dish that embodies warmth and nourishment. The combination of tender beef, nutritious vegetables, puffy creamy biscuits, and a rich broth, creates a meal that not only satisfies hunger but also comforts the soul during chilly months.
The Step-by-Step Cooking Guide
Begin with caramelizing the beef. Toss the beef cubes with flour, and brown the meat in a hot pot with some oil.
Once the beef is well-browned on all sides, add beef broth, and seasonings. For an additional depth of flavor, incorporating a dry wine which can elevate the stew significantly.
Add aromatic vegetables such as potatoes, carrots and celery. These vegetables not only contribute their own flavors but also provide a textural contrast to the tender meat.
Once all the ingredients are combined, allow the stew to simmer gently for 1.5 hours. This slow cooking process allows the flavors to develop and harmonize beautifully. To ensure the desired thickness, a cornstarch slurry can be introduced towards the end of cooking.
To make the fluffy biscuits, begin with combining the flour with baking powder, butter, parsley, salt and unsweetened soy milk.
Once the wet and dry ingredients have been combined, act quickly to drop the biscuits on the simmering beef stew. Allow the stew to cook uncovered for 10 minutes, then cover and simmer for an additional 10 minutes. This two-step process ensures that the biscuits achieve a light and fluffy texture while absorbing some delicious flavors from the stew.
If you’re planning to make this cozy meal ahead of time, store the stew in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the stew. Portion it out into freezer-safe containers; it can be frozen for up to three months. When it’s time to enjoy your stew, thaw it overnight in the refrigerator and reheat on the stovetop.
Beef Stew with Vegetables and Biscuits
Ingredients
Equipment
Method
- Trim the fat off the beef chuck steak and cut it into chunks and place them in a mixing bowl.2 lbs Beef Chuck Steak
- Toss the chuck steak with 3tbsp flour, 1/2 tsp garlic powder, 1/2 tsp pink salt and 1/4 tsp ground black pepper.3 tbsp All purpose flour, 1/2 tsp garlic powder, 1/2 tsp pink salt, 1/4 tsp ground black pepper
- Peel 1.5 lbs. of potatoes and cut them into chunks.1.5 lb potatoes
- Cut 24 baby carrots into small chunks.24 baby carrots
- Slice 1 rib celery into small pieces.1 rib celery
- Add 1 tbsp avocado oil to a large non stick pot over medium high heat, shake off the excess flour mixture from the chuck steak chunks and pan fry the beef until brown.1 tbsp avocado oil
- Add 1 tbsp onion powder, 6 cups beef broth, 1/2 cup dry wine. Cook and stir occasionally. 1 min.1 tbsp onion powder, 6 cups beef broth, 1/2 cup dry wine or cooking wine
- Add potatoes, carrots, celery, 3 tbsp tomato paste, 1 tsp dried rosemary and 1½ cup frozen peas to the pot and let it simmer for 1.5 hours.3 tbsp tomato paste, 1 tsp dried rosemary, 1 1/2 cup frozen peas
- Mix 2 tbsp corn starch and 2 tbsp water until corn starch is completely dissolved.2 tbsp corn starch, 2 tbsp water
- Slowly add the corn starch to the beef stew and stir to combine. Let it cook for 5 mins. Season with salt and pepper.
- Soften 1 tbsp vegan butter (See notes 2).1 tbsp vegan butter
- Mince 1tbsp of fresh parsley.1 tbsp fresh parsley
- Combine all the ingredients in a bowl (1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp pink salt, 1 tbsp melted butter, 1 tbsp chopped parsley and 3/4 cup unsweetened soy milk) to make a soft dough.1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp pink salt, 3/4 cup unsweetened soy milk
- Drop 1/4 cup of the dough on to the surface of the stew. Cook uncovered for 10 min and then cover the lid and cook for another 10mins.
Notes
- Beef stew can be made ahead of time and stored in the refrigerator for several days or in the freezer for months.
- You can leave the butter at room temperature to soften. I prefer to use the microwave as I tend to forget to take the butter out of the refrigerator earlier.
