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beef stew with vegetables and biscuits

Beef Stew with Vegetables and Biscuits

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This beef stew with vegetables and biscuits features floured, seared chuck steak simmered with vegetables, herbs, and wine, thickened with a cornstarch slurry. The dish is topped with savory parsley-soy milk biscuits, dropped onto the simmering stew and cooked until fluffy.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8
Course: Main Dish, Meal
Cuisine: American, European Style
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Make Beef Stew (See Notes 1)
  • 2 lbs Beef Chuck Steak
  • 3 tbsp All purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp pink salt
  • 1/4 tsp ground black pepper
  • 1.5 lb potatoes
  • 24 baby carrots
  • 1 rib celery
  • 1 tbsp avocado oil
  • 1 tbsp onion powder
  • 6 cups beef broth
  • 1/2 cup dry wine or cooking wine
  • 3 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 1/2 cup frozen peas
  • 2 tbsp corn starch
  • 2 tbsp water
Make Biscuits
  • 1 tbsp vegan butter
  • 1 tbsp fresh parsley
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp pink salt
  • 3/4 cup unsweetened soy milk

Equipment

  • 1 cutting board
  • 1 chef knife
  • 1 large pot

Method
 

Beef Stew (See notes 1)
  1. 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
  2. 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
  3. Peel 1.5 lbs. of potatoes and cut them into chunks.
    1.5 lb potatoes
  4. Cut 24 baby carrots into small chunks.
    24 baby carrots
  5. Slice 1 rib celery into small pieces.
    1 rib celery
  6. 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
  7. 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
  8. 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
  9. Mix 2 tbsp corn starch and 2 tbsp water until corn starch is completely dissolved.
    2 tbsp corn starch, 2 tbsp water
  10. Slowly add the corn starch to the beef stew and stir to combine. Let it cook for 5 mins. Season with salt and pepper.
Add Biscuits
  1. Soften 1 tbsp vegan butter (See notes 2).
    1 tbsp vegan butter
  2. Mince 1tbsp of fresh parsley.
    1 tbsp fresh parsley
  3. 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
  4. 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

  1. Beef stew can be made ahead of time and stored in the refrigerator for several days or in the freezer for months.
  2. 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.

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