Cooking the shallots until they’re caramelized creates the flavour base, and their subtle sweetness naturally balances with the sharp blue cheese. If you’re not a fan of blue, try the same amount of shredded extra-old Cheddar instead.
2 lb (900 g) stewing beef cubes, trimmed
½ tsp each salt and pepper
2 tbsp olive oil
1 bag (8 oz/225 g) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tbsp all-purpose flour
½ cup red wine or white wine
¾ cup sodium-reduced beef broth
1 can (28 oz/796 mL) whole tomatoes, drained and coarsely chopped
Cheese Biscuits:
2¼ cups all-purpose flour
4 tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz/115 g)
1 cup buttermilk (approx)
Sprinkle beef with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches. Transfer to bowl. Add remaining oil to pan; cook shallots over medium heat, stirring, until caramelized, 8 minutes. Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, scraping up brown bits. Add broth and tomatoes. Return beef to pan; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1¼ hours.
Uncover and cook until thickened and beef is tender, about 20 minutes. Discard thyme and bay leaves. Scrape into 13- x 9-inch (3 L) baking dish.
Cheese Biscuits: Meanwhile, in bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese. Drizzle with 1 cup buttermilk, stirring, just until soft sticky dough forms. Turn out onto lightly floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch (25 x 20 cm) rectangle; cut into 12 biscuits. Arrange over stew; brush biscuits with 1 tbsp more buttermilk. Bake in 375°F (190°C) oven until filling is bubbly and biscuits are golden and no longer doughy underneath, about 35 minutes.
Makes 8 to 10 servings. per each of 10 servings: about 487 cal, 27 g pro, 27 g total fat (13 g sat. fat), 35 g carb, 3 g fibre, 90 mg chol, 705 mg sodium, 730 mg potassium. % RDI: 20% calcium, 31% iron, 40% vit A, 18% vit C, 39% folate.
TO FREEZE: Refrigerate thickened stew for 30 minutes; freeze in airtight container for up to 2 months. Freeze unbaked biscuits on lined baking sheet; transfer to airtight container and freeze for up to 2 months. Thaw stew; scrape into baking dish and arrange frozen biscuits over top. Bake as directed, increasing baking time to 45 to 50 minutes and covering with foil if browning too quickly.
Excerpted from The Canadian Living One Dish Collection by The Canadian Living Test Kitchen. Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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