Jamie Geller’s warm and comforting beef stew is full of flavor and depth and served with flaky scallion biscuits to sop up the extra broth left in your bowl. Perfect for a cold snowy day!
Hearty Beef Stew with Scallion Biscuits
Servings
6 Servings
Ingredients
- 1 pound beef stew meat
- 2 tablespoons all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil divided
- 1 large parsnip peeled and cut into ½-inch cubes
- 3 small carrots peeled and cut into ½-inch cubes
- 1 cup boiling onions peeled and halved if large, (fresh or frozen work here)
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup red wine
- 3 cups beef stock
- ¼ teaspoon dried thyme
- 2 bay leaves
- ¼ cup soy milk
- 1 tablespoon white wine or cider vinegar
- 1 cup all-purpose flour plus 1 tablespoon
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 tablespoons vegetable shortening
- 3 scallions chopped
Instructions
- In a large Ziploc bag, combine meat with flour, salt, and pepper. Shake well to lightly coat beef. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add meat and sear on all sides until golden brown and slightly crusty, about 6 minutes. Remove with a slotted spoon and set aside.
- Add remaining 2 tablespoons olive oil, parsnips, carrots and onions and sauté until vegetables just beginning to soften and brown, about 8 minutes. Add garlic and cook 1 minute more. Add tomato paste and sauté 2 minutes. Carefully add red wine and use a wooden spoon to scrap up all the brown bits on the bottom of the pan. Simmer 2 minutes and add beef, beef stock, thyme and bay leaves. Bring to a boil, reduce to a simmer and cook 30 to 40 minutes or until vegetables are tender and broth is thickened.
- While stew is simmering, make biscuits. Preheat oven to 450℉.
- In a small bowl combine soy milk and vinegar and set aside for 5 minutes. In a large bowl, combine flour, baking powder, baking soda and salt and stir. Using fingers, fork or pastry cutter, work in shortening until it resembles coarse crumbs. Stir in scallions. Make a well in the center and add soy milk. Stir to combine, just until dough comes together. Turn out onto lightly floured surface and knead a few times until the dough completely comes together and is fairly smooth. Flatten dough with hands to 1/2-inch thick and cut out biscuits with a 1-inch round cookie cutter, re-rolling and using scraps.
- Bake 15 to 18 minutes or until tops are golden brown. Serve warm with beef stew.
hey Fay: boiling or boiler onions are small onions (yellow, white or red), up to 2-inches round and usually cooked whole. You can sub in pearl onions (which are smaller) OR cippolini onions.
What are “boiling onions” ??
AMEN AMEN AMEN!!!! Thanks Cindy SO much! Hope this helped warm your tummies — stay safe!
Jamie, I can’t wait to try this recipe as it is very cold in NJ right now. I watched YouTube of you and your Family making Aliyah! Lot’s of Mazal to you and your Family!!
awesome-ness! thanks SO much for sharing!
great!
Everyone loved it. I used King Arthur Gluten Free Baking Mix to dredge meat prior to searing. I also added corn starch to thicken the gravy. I tripled the recipe and served it with the light and a Fluffy Potato Kugel.
What Gluten Free flour can I use to coat the stew meat in lieu of flour?
looks good im going to try this we eat aloy of bbq out here