Ingredients
Beef Stew
- 1 TBSP Extra-virgin olive oil
- 8 oz Beef sirloin cut into bite-sized pieces
- 1/2 cup Onion diced
- 1 clove Garlic minced
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 TBSP Tomato paste
- 4 cups Beef broth
- 2 Carrots peeled and chopped
- 2 cups Potatoes peeled and chopped
- 1/4 cup Green Peas
- 1 TBSP Cornstarch
- 1 TBSP Water
- Fresh parsley chopped for garnish
Biscuits
- 1 cup All-purpose flour
- 1/2 TBSP Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 TBSP Unsalted butter cold and cut into small pieces
- 1/3 cup Buttermilk cold
- 1 TBSP Honey
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Heat the olive oil in a medium-sized pot over medium heat.
- Add the beef and cook until browned on all sides, stirring occasionally. Add the onion and garlic to the pot and sauté for a few minutes, until the onion is translucent. Add the thyme, rosemary, salt, and pepper, and stir to combine. Stir in the tomato paste and beef broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, stirring occasionally.
- Add the chopped carrots, potatoes, and frozen peas to the pot and stir to combine. Cover the pot and let the stew simmer for an additional 30 minutes, or until the vegetables are tender and the beef is cooked through.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.
- In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.
- Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).
- Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through.
- Finish the stew: In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir to combine. Let the stew simmer for a few more minutes, until the sauce has thickened.
- Remove the pot from the heat and let the stew cool for a few minutes before serving.
- Portion the stew, garnish with parsley, and serve with biscuit and sparkling water.
Nutrition
Calories: 920kcal | Carbohydrates: 81g | Protein: 61g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 2128mg | Potassium: 3059mg | Fiber: 14g | Sugar: 29g | Vitamin A: 22236IU | Vitamin C: 99mg | Calcium: 536mg | Iron: 10mg
Beef Stew
Ingredients
Beef Stew
- 1 TBSP Extra-virgin olive oil
- 8 oz Beef sirloin cut into bite-sized pieces
- 1/2 cup Onion diced
- 1 clove Garlic minced
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 TBSP Tomato paste
- 4 cups Beef broth
- 2 Carrots peeled and chopped
- 2 cups Potatoes peeled and chopped
- 1/4 cup Green Peas
- 1 TBSP Cornstarch
- 1 TBSP Water
- Fresh parsley chopped for garnish
Biscuits
- 1 cup All-purpose flour
- 1/2 TBSP Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 TBSP Unsalted butter cold and cut into small pieces
- 1/3 cup Buttermilk cold
- 1 TBSP Honey
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Heat the olive oil in a medium-sized pot over medium heat.
- Add the beef and cook until browned on all sides, stirring occasionally. Add the onion and garlic to the pot and sauté for a few minutes, until the onion is translucent. Add the thyme, rosemary, salt, and pepper, and stir to combine. Stir in the tomato paste and beef broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, stirring occasionally.
- Add the chopped carrots, potatoes, and frozen peas to the pot and stir to combine. Cover the pot and let the stew simmer for an additional 30 minutes, or until the vegetables are tender and the beef is cooked through.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.
- In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.
- Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).
- Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through.
- Finish the stew: In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir to combine. Let the stew simmer for a few more minutes, until the sauce has thickened.
- Remove the pot from the heat and let the stew cool for a few minutes before serving.
- Portion the stew, garnish with parsley, and serve with biscuit and sparkling water.
Nutrition
Calories: 920kcalCarbohydrates: 81gProtein: 61gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 138mgSodium: 2128mgPotassium: 3059mgFiber: 14gSugar: 29gVitamin A: 22236IUVitamin C: 99mgCalcium: 536mgIron: 10mg
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