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Beef Stew with Buttermilk Biscuits
Created by: Howcan Team
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup frozen peas
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
Instructions
- In a large bowl, combine 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the beef stew meat in the flour mixture, shaking off any excess.
- In a large pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat. Add the dredged beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Return the browned beef stew meat to the pot. Add 4 cups of beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the sliced carrots and diced potatoes to the pot. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
- Stir in the frozen peas and simmer for another 5 minutes. Season with salt and pepper to taste.
- While the stew is simmering, preheat the oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Using a pastry cutter or your fingers, cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir until just combined, being careful not to overmix.
- Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the biscuits are golden brown.
- Serve the beef stew hot, with the buttermilk biscuits on the side. Enjoy!
Beef stew with buttermilk biscuits is a classic comfort food dish that has been enjoyed for generations. The history of this dish can be traced back to early American settlers who combined hearty stews with the flaky, buttery goodness of buttermilk biscuits. This dish has since become a staple in Southern cuisine, with variations found in regions across the United States. Chefs like Paula Deen and Emeril Lagasse have popularized their own versions of this dish, adding their unique twists to the traditional recipe. The key to a delicious beef stew with buttermilk biscuits lies in the rich, savory flavors of the stew, complemented by the light and fluffy texture of the biscuits. Today, some of the best versions of this dish can be found in Southern restaurants and diners, where chefs take pride in slow-cooking tender beef with a medley of vegetables and herbs, and serving it alongside freshly baked buttermilk biscuits. The most important elements to get right in this dish are the tenderness of the beef and the flakiness of the biscuits, as they are the stars of the show. For those looking to try a famous alternative method for making this dish, some chefs recommend using a Dutch oven to slow-cook the stew to perfection, while others swear by adding a touch of honey to the buttermilk biscuit dough for a hint of sweetness. Whether enjoyed at a cozy diner or homemade in your own kitchen, beef stew with buttermilk biscuits is a timeless and comforting meal that continues to bring joy to food lovers everywhere.
140 min
6
480 calories
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