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      RECIPE TITLE "Beef Stew with Herb Biscuits Recipe"
    Source: Le Cordon Bleu Home Collection - Casseroles,
    Courtesy of:

    yields Serves 4 to 6time--- difficultyeasy

    Just below the well-risen, golden brown biscuits is a rich, tender beef and mushroom stew, which is guaranteed to bring warmth to a cold winter's day.


    For Stew:
    3 tablespoons olive oil
    1 1/2 lb. beef chuck, cut into 1-inch cubes
    2 onions, thinly sliced
    1 clove garlic, crushed
    1 tablespoon all-purpose flour
    3/4 cup red wine
    1 teaspoon tomato paste
    3 1/3 cups quartered button mushrooms

    For Biscuits:
    2 cups self-rising flour
    1/4 teaspoon salt
    1/4 cup unsalted butter, chilled and cut up
    1 tablespoon chopped fresh herbs,
    such as parsley, rosemary or thyme
    1/2 cup buttermilk
    1 egg, beaten


    FOR STEW: Preheat oven to 300 degrees F. Heat the oil in a heavy large pot over medium-high heat. Brown the meat in batches, taking care not to crowd the pan, about 8 minutes. Transfer meat to bowl.

    Add the onions and garlic to the pot and sauté for 2 minutes. Sprinkle the flour over the onion mixture. Stir in flour with a wooden spoon, scraping the bottom of the pot. Saute until the mixture is golden brown, about 1 minute. Gradually stir in the wine, 3/4 cup water and the tomato paste. Season with salt and pepper. Continue stirring until the mixture begins to thicken. Return the meat to the pot. Add the mushrooms and bring to a boil. Cover and either cook gently on the stove or bake in the oven until meat is tender, about 1 1/2 hours.

    FOR BISCUITS: Sift the flour and salt into a large bowl. Add the butter. Rub in with fingertips until mixture resembles coarse crumbs. Add the herbs. Stir in the buttermilk. Using a pastry cutter, mix until dough begins to forms. Transfer dough to a lightly floured surface. Knead just until dough holds together. Transfer dough to floured work surface. Roll or pat out the dough to 1/2-inch thickness. Using 2-inch biscuit cutter, cut out about 10 biscuits.

    Remove the stew from the oven. Increase oven termperature to 400 degrees F. Arrange the biscuits on the surface of the stew and brush the tops with the egg. Place the stew at the top of the oven, uncovered, to cook for 12 minutes, or until the biscuits have risen and turned golden brown.

    CHEF'S TIP: If you don't have any buttermilk, add 1 teaspoon lemon juice to fresh milk.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.

      Nutrition Facts
    Serves 4-6
    Facts per Serving
    Calories: 619 Fat: 36g Carbohydrates: 39g
    Cholesterol: 134mg Sodium: 711mg Protein: 29g
    Fiber: 2g % Cal. from Fat: 52% % Cal. from Carbs: 25%

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