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Beef Stew with Blue Cheese Biscuits

  • Author: Meagan


Really terrific – Brock said it’s the only beef stew I ever need to make!  This was borrowed from Canadian Living’s, ‘One Dish Collection’ – enjoy!



Beef Stew with Blue Cheese Biscuits

2 lbs. trimmed stewing beef, cubed

8 oz/225 g shallots, peeled and quartered

3 c. cremini mushrooms, quartered

2 carrots, chopped

1 turnip, cubed

36 cloves of garlic, thinly sliced

6 sprigs of fresh thyme

3 T. flour

1/2 c. red wine

1 c. strong beef broth AND 1 can (28 oz/796 mL) whole tomatoes, chopped

In a large pot or skillet, heat up a bit of oil and brown the beef on medium-high heat, sprinkling it liberally with salt and pepper.  You may need to do this in batches, but once it’s browned, transfer it to a plate or bowl and set it aside.  Add a bit more oil to the pan and cook and stir the shallots over medium heat – you want them basically caramelized so this will take about 10 minutes.

When the shallots are ‘ready’, stir in the mushrooms, carrots, turnip, garlic and thyme and cook and stir for a couple of minutes.  Sprinkle in the flour and continue to cook and stir the vegetables until there’s no longer any trace of flour, then add in the wine and make sure to scrape up all of the brown bits.

Add in the broth and tomatoes, return the beef and all the juices to the pan and bring it all to a boil.  Reduce the heat, cover it all loosely and simmer it for about an hour until the beef is tender and the stew is as thick as you’d like.  Remove the thyme springs and scrape it all into a greased 9 x 13 baking dish – I used my big lasagna pan – you need room for those biscuits!

Biscuits – it’s ALL about the biscuits!

2 1/4 c. flour AND 4 t. baking powder AND 1/4 t. salt AND 1/2 c. cold butter, cubed

1 c. crumbled blue cheese (about 4 oz or 125 g) AND 1 c. buttermilk


Preheat the oven to 375.  In a large bowl, whisk together the 3 dry ingredients and then use a pastry cutter to cut in the butter until the mixture is crumbly.  Stir in the blue cheese, then drizzle in the buttermilk and stir until a soft dough forms – you may not need all of the buttermilk.  Turn the dough out onto a lightly floured counter and knead it a few times until it all comes together in a smooth mound.  Press the mound out into an 8 x 10ish rectangle and cut it into 12 biscuits.  Carefully arrange the biscuits over the stew and brush them all with a touch of buttermilk.  Bake for 30 to 45 minutes, until the biscuits are browned and crisp and the stew is bubbling up in between them.

  • Category: Beef, One-pot Meal, Biscuits


From Meagan's Kitchen

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