Never made stew before so this was a fun learning experience for me. Just like PW’s Pot Roast I tried last week, this recipe started out preparing the meat in the same way. Let me just add that I’m not big on having all the fancy kitchen gadgets in the world because they take up so much space, but having a Dutch Oven is WONDERFUL!!! I don’t think I can go back to cooking certain dishes without its use. It seems like all the really good meat recipes call for a Dutch Oven. I’m beginning to think that pot makes all the difference in the world to a recipe’s success.
Okay well enough about the Dutch Oven. While the stew was simmering on the stove and smelling oh-so-yummy, I started on the Southern Biscuits by Alton Brown from the Food Network.
The only tweaking I did with this entire meal was to make my own buttermilk for one of the biscuit ingredients (1 T. white distilled vinegar + 1 C. milk) and to use deer steak instead of stew meat. (When I checked stew meat prices it was $4.45/lb. No way I wanted to experiment with a new recipe and spend almost $13.50 for one ingredient!) However, the next time I make the stew, I think I’ll back off on the pepper. It really gave you a kick in your mouth with each bite. 🙂 I’m just really happy that Tim said he liked how it tasted. Yay! Success!!!
Hope you enjoy the recipes! They were extremely easy to follow and fun to make. 🙂
The finished product…. Now to show you how it started.
Start by cutting your 3 pounds of meat into bite-sized pieces. It is easier if you do this while the meat is still somewhat frozen. You can tell that I had thawed the meat on the right inside the microwave a little too long. (Totally by accident!) The meat on the left side was still semi-solid.
Get 2 T. olive oil nice and hot then drop in the meat chunks and brown on all sides.
After all the meat is browned, add in:
- 2 medium onions, sliced
- 1 garlic clove, minced
- 2 bay leaves, whole
- 1 T. salt
- 1 T. black pepper
- 1 tsp. Worcestershire sauce
- 1 tsp. Paprika
- 2 C. water
Put lid on pot and simmer for 1.5 hours on low, stirring occasionally.
While the meat and seasonings are simmering, prepare:
- 6 potatoes, diced small
- 6 carrots, diced small
- 2 stalks of celery, diced small
After 1.5 hours, add the diced vegetables to the pot ensuring that they are covered with liquid. If not, add enough liquid to cover. Bring to a boil on high heat. Replace lid and simmer on low for 30-40 minutes.
After adding the vegetables to the stew for the final cooking time, begin prepping the biscuits. Preheat oven to 450 degrees.
- 2 C. flour
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 2 T. butter, cold
- 2 T. shortening
Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. For homemade buttermilk mix 1 T. white vinegar +1 C. milk in a cup before adding.
Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5-6 times.
Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (or cup – one less gadget in my kitchen!), being sure to push straight down through the dough.
Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15-20 minutes.
Thicken finished stew with cornstarch before serving over biscuits.
Beef Stew Recipe located at http://mymilescity.com/how-to-cook/beef-stew.html
Southern Biscuit Recipe located at http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html