Beef Stew

Source: Le Cordon Bleu Home Collection - Casseroles

Active Time:  25 Minutes

Total Time:  2 Hours 5 Minutes

Serves 4-6

For Stew:

3 tablespoons olive oil

1 1/2 lb. beef chuck, cut into 1-inch cubes

2 onions, thinly sliced

1 clove garlic, crushed

1 tablespoon all-purpose flour

3/4 cup red wine

1 teaspoon tomato paste

3 1/3 cups quartered button mushrooms

For Biscuits:

2 cups self-rising flour

1/4 teaspoon salt

1/4 cup unsalted butter, chilled and cut up

1 tablespoon chopped fresh herbs, such as parsley, rosemary or thyme

1/2 cup buttermilk

1 egg, beaten

FOR STEW: Preheat oven to 300 degrees F. Heat the oil in a heavy large pot over medium-high heat. Brown the meat in batches, taking care not to crowd the pan, about 8 minutes. Transfer meat to bowl.

Add the onions and garlic to the pot and sauté for 2 minutes. Sprinkle the flour over the onion mixture. Stir in flour with a wooden spoon, scraping the bottom of the pot. Saute until the mixture is golden brown, about 1 minute. Gradually stir in the wine, 3/4 cup water and the tomato paste. Season with salt and pepper. Continue stirring until the mixture begins to thicken. Return the meat to the pot. Add the mushrooms and bring to a boil. Cover and either cook gently on the stove or bake in the oven until meat is tender, about 1 1/2 hours