Beef Stew with Cheddar Biscuits Recipe
"This skillet beef stew is made even better when topped with homemade cheddar biscuits. You can easily swap out the beef for ground turkey if you prefer. When buying cheddar, color isn’t an indicator of flavor—white, orange, and yellow taste the same. Instead, pay attention to the sharpness. Mild cheddar contains the most moisture and melts the best, making it a good choice for baked goods, grilled cheese, or mac and cheese. Sharp cheddar is aged longer for a tangier punch, but it has less moisture, so it’s not ideal for melting...."
INGREDIENTS
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1 1/2 pounds lean ground beef sirloin
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1 (14-oz.) pkg. frozen pearl onions, thawed
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2 teaspoons fresh thyme leaves
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1 teaspoon minced garlic (from 1 garlic clove)
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3/4 teaspoon black pepper
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1 3/4 teaspoons kosher salt, divided
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3 tablespoons tomato paste
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1 tablespoon all-purpose flour
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1 (12-oz.) pkg. frozen peas and carrots, thawed
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3 cups beef stock
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2 cups self-rising flour
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1/2 cup unsalted butter, cut into small pieces
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1 1/2 cups shredded mild Cheddar cheese
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1 cup whole buttermilk
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