| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cayenne
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon finely ground black pepper, plus more for seasoning
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 5 medium carrots (about 12 ounces), cut into 1-inch pieces
- 5 celery ribs (about 1/2 pound), cut into 1-inch pieces
- 6 medium garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh thyme leaves
- 1 medium bay leaf
- 3/4 cup dry red wine
- 1 pound red potatoes, cut into 1-inch pieces
- 2 cups beef broth
- 1/3 cup minced fresh Italian parsley leaves
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground cornmeal
- 1 tablespoon minced fresh thyme leaves
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/3 cups heavy cream, plus more for brushing tops
Instructions
- In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
- Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
- Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
- Heat oven to 325 degrees F and arrange a rack in the middle.
- Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
- Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
- When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
- Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 550 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 126 mg |
| Sodium | 993 mg |
Reviews
I’m always skeptical about recipes online and I have an extremely picky family. This is the best stew I have ever had. I did back off the cayenne to a 1/4 tsp out of fear of it being too spicy for my picky eaters. I also added an extra cup of beef broth because it seemed a little light on liquid probably because I may have been a little heavy on the meat and vegetables. Otherwise I followed it exactly and it is out of this world good.
I have been making this recipe for years. It makes the best sauce. I have never made it with the biscuits. I just serve with lots of crusty bread to sop up all the goodness!
This stew is the best I ever tried. I so want Aida back on Foodnetwork!!
excellent – easy and one of the best stews I have made. Don’t change a thing.
The first time I use any recipe to make a dish, I follow the recipe to the letter. This recipe was no exception, and this beef stew recipe is excellent. Hearty, great tasting and enjoyed by everyone in the house. Don’t pass this one up!
WOW. this is a keeper great taste cream biscuits take it over the top.
Thanks.
After making this stew for dinner last night, I asked my husband to rate it for future reference. He gave it a 10 which is very unusual for him. He is very discerning when it comes to his food preferences. It was truly the best stew recipe I have made in my forty three years of cooking experience. A couple things, I used one pound of stew meat and only 1/2 tsp. of cayenne, Idaho white potatoes bc they were on hand and I didn’t make the biscuits due to time constraints. I certainly will next time! Please give this recipe a try, you will love it!
This is the best stew I’ve ever made! I used elk meat and it was outstanding. I had made fresh bread so I didn’t make the biscuits. And I only used about 1/3 tsp cayenne. I will be tossing out all my other stews recipes and just keep this one instead.
I followed this recipe to a T. I made the stew early in the day while e kids were at school, then warmed it up and made the biscuits. the first time I took the stew out of the oven, I thought “eh”. Seems like the longer it sat, the better the flavor got. my husband and kids loved it, I could taste the cayenne, but it didn’t overwhelm. good flavor, especially loved the potatoes. Will definitely add this to my winter faves.
We love this recipe! In the fall, I make it for Badger Games, and I jokingly call it Badger Stew!