My family’s love of beef stew and biscuits inspired me to create this savory dish. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This satisfying supper is as down-home as it gets.
—JANINE TALLEY ORLANDO, FL
PREP: 45 MIN. • BAKE: 3 HOURS • MAKES: 8 SERVINGS
1/2 cup plus 3 tablespoons all-purpose flour, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-in. pieces
5 tablespoons olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons tomato paste
5 cups beef stock
1 cup dry red wine or additional beef stock
1 teaspoon poultry seasoning
1 bay leaf
1 package (14 ounces) frozen pearl onions, thawed
4 medium carrots, cut into 2-inch pieces
COBBLER TOPPING
2 cups biscuit/baking mix
2/3 cup 2% milk
Fresh thyme leaves
1. Preheat oven to 350°. In a bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
2. In an ovenproof Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
3. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil.
4. Bake, covered, 1 3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf.
5. In a small bowl, combine biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme.
TOP TIP
Biscuits that are baked on top of casseroles, stews and potpies can easily become doughy on the bottom. For better heat circulation, use a shallow baking dish (unless the recipe states otherwise) and arrange the biscuits so they’re not touching too closely. If using refrigerated biscuit dough, bake your dish at the same temperature or higher than the directions call for on the package. Be sure to add the biscuits near the end of the casserole’s baking time, when the mixture is hot and bubbly.