Happy Meat Monday :) Hoping to start a new trend and on Monday's provide a beef recipe of the week. This week to bring some warmth to the Midwest, after dropping drastically colder so quick, here is a classic Beef Stew recipe. We love a good beef stew recipe and this one from Magnolia Table is a rich and flavorful one. What makes it even better is you top it with biscuits to create the perfect one pot meal! Hope you all enjoy!!
Prep: 20 minutes
Cook: 1 hour 40 minutes
1 pound beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
1/4 cup salted butter
4 carrots, peeled and cut into 1/4-inch dice (2 cups)
3 stalks celery, cut into 1/4-inch dice (1 1/2 cups)
1 medium white onion, cut into 1/4-inch dice (1 cup)
1/4 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon garlic salt
1 32-ounce box beef broth
1 14.5-ounce can fire-roasted diced tomatoes, undrained
1 14.4-ounce can gold and white corn, such as Del Monte, undrained
1 large russet potato, scrubbed and cut into 3/4-inch cubes (1 1/2 cups)
1 cup frozen peas
Biscuit Dumpling Soup Topper
1. Lightly season beef with a pinch each of salt and pepper. In a 6-qt. soup pot heat butter over medium until foam subsides. Add the beef and cook about 5 minutes or until browned on all sides.
2. Add the carrots, celery, and onion; cook about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in the flour, garlic powder, garlic salt, and 1 tsp. pepper. Cook 1 to 2 minutes or until well combined, stirring constantly.
3. Add the broth, tomatoes, corn, and potato. Add up to 1 cup water if needed to ensure the ingredients are covered. Bring to boiling over medium-high; reduce heat. Cover and simmer 1 hour 15 minutes or until meat and potato are tender.
4. Stir in frozen peas; return to a simmer. Add Biscuit Dumpling Soup Topper and cook as directed.
5. Store leftovers in an airtight container in the refrigerator up to 5 days or freeze up to 1 month.
Number of Servings: 8
Yield: 10 3/4 cups
Featured in Magnolia Table Cookbook: Volume 1
Biscuit Dumpling Soup Topper
Prep: 10 minutes
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/8 teaspoon baking soda
1/3 cup buttermilk
2 tablespoons salted butter, melted
1. Stir together the first six ingredients (through baking soda) in a medium bowl. Add the buttermilk and butter; stir until dough comes together. If dough seems dry, add 1 to 2 Tbsp. additional buttermilk. Use a cookie scoop or two soup spoons (one for scooping and one for pushing) to drop dough onto simmering soup, spacing evenly. Cover pot and simmer over low about 15 minutes or until a toothpick inserted into the centers of dumplings comes out clean.
Number of Servings: 8
