Individual Biscuit Topped Beef Stews

TROY RAY

By
@TROYRAYNYC

I've loved this dish since I was a kid! Serve it this way at your next dinner party--- everyone feels so special!


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Serves:

6 to 10

Prep:

2 Hr

Cook:

20 Min

Ingredients

STEW

1 1/2 lb
beef steak tip or stewing beef, cubed
1 1/2 c
beef stock, low sodium
1 1/2 c
chicken stock, low sodium
1/2 c
wondra flour
6
russet potatoes, small, cubed
1 c
baby peas, frozen
1 c
carrots, frozen & cubed
1
16 ounce jar pearl onions, with brine
1 Tbsp
kosher salt
1 tsp
black pepper, ground

BISCUITS [OR USE YOUR OWN]

2 c
all purpose flour
3/4 to 1 c
buttermilk
4 tsp
baking powder
2 Tbsp
vegetable oil
2 Tbsp
melted, salted butter
1/2 tsp
kosher salt

Directions Step-By-Step

1
Pat beef cubes dry with a paper towel then roll in the wondra flour. Reserve remaining flour and set aside.
2
Heat a couple of tablespoons of olive oil and a pat of butter in a Dutch oven or large stock pot. Brown beef on all sides. Add onions and brine to the mixture and bring to a boil.
3
Add beef and half the chicken stock, potatoes, peas, carrots, salt and pepper and bring to a boil. Then reduce heat to medium low.
4
With the remaining chicken stock, slowly whisk in remaining wondra flour and create a slurry. Once the flour is completely dissolved and smooth, add to stew. Cover pot and simmer low for about 2 hours, or until beef is fork tender.
5
In the meantime, make the biscuit dough by combining the flour, baking powder, vegetable oil and salt and mixing in the buttermilk until you create a soft, light dough. You may need more or less buttermilk to achieve this.
6
Preheat oven to 350 degrees. Roll out dough to approximately 1/2" thick and cut out biscuits that are about 3/4" smaller than the opening of your [oven-proof] soup bowls.
7
Place biscuits on a parchment paper-lined baking sheet. Par-bake your biscuits for about 15 minutes.
8
Separate stew into 8 to 10 oven-proof soup bowls. Place a biscuit on top of each mini-stew. Brush the tops of each biscuit with melted butter and return stews to the oven and bake for another 10 minutes.
9
Before serving, brush the biscuit tops again with butter and sprinkle with kosher salt and freshly cracked pepper. Mmmmmm . . . enjoy!