Stew-Pendous Beef Stew with Biscuits
"Brought to you by Molson 67 Per serving of stew: 399 calories, 12.6 g total fat (3.9 g saturated fat), 39 g protein, 31 g carbohydrate, 4.4 g fibre, 91 mg cholesterol, 699 mg sodium Per biscuit (based on 12 biscuits): 143 calories, 5.7 g total fat (3.9 g saturated fat), 5 g protein, 18 g carbohydrate, 1.1 g fibre, 16 mg cholesterol, 237 mg sodium. Recipe makes 10-12 biscuits...."
INGREDIENTS
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2 pounds (908g) stewing beef (cut into 1 to 1½ inch cubes)
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1/2 teaspoon seasoned salt
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2 tablespoons olive oil
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1 1/2 cups coarsely chopped yellow onions
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1 cup chopped celery
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2 teaspoons minced garlic
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2 teaspoons herbs de Provence
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2 1/2 cups (.60 L) reduced-sodium beef broth
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2 tablespoons tomato paste
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2 tablespoons balsamic vinegar
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2 bay leaves
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1 teaspoon sugar
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1/2 teaspoon each salt and freshly ground black pepper
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1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into ¾-inch pieces
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1 large carrot, chopped
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1 small sweet potato, peeled, cut into ¾-inch pieces
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2 tablespoons cornstarch
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3/4 cup frozen green peas
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2 tablespoons chopped fresh parsley
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1 1/2 cups all purpose flour
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1/2 cup whole wheat flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/8 teaspoon cayenne pepper
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1/4 cup butter, frozen
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3/4 cup packed shredded light sharp (old) cheddar cheese (3 oz/85 g)
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3/4 cup buttermilk
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1 tablespoon honey
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2 tablespoons butter, melted, for after baking (optional)
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1/8 teaspoon garlic powder, for after baking (optional)
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