Recipe: Beef Stew with Blue Cheese Biscuits (freeze ahead)

BEEF STEW WITH BLUE CHEESE BISCUITS
"Cooking the shallots until they're caramelized creates the flavor base, and their subtle sweetness naturally balances with the sharp blue cheese."



"If you're not a fan of blue cheese, try the same amount of shredded extra-old Cheddar instead."

FOR THE STEW:
2 lb stewing beef cubes, trimmed
1/2 tsp each salt and pepper
2 tbsp olive oil
1 (8 oz) bag shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tbsp all-purpose flour
1/2 cup red wine or white wine
3/4 cup sodium-reduced beef broth
1 (28 oz) can whole tomatoes, drained and coarsely chopped

FOR THE BLUE CHEESE BISCUITS:
2 1/4 cups all-purpose flour
4 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz)
1 cup buttermilk (approximately)

Sprinkle beef with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches. Transfer to bowl. Add remaining oil to pan; cook shallots over medium heat, stirring, until caramelized, 8 minutes. Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, scraping up brown bits. Add broth and tomatoes. Return beef to pan; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 11/4 hours.

Uncover and cook until thickened and beef is tender, about 20 minutes. Discard thyme and bay leaves. Scrape into 13- x 9-inch (3 L) baking dish; set aside.

TO PREPARE THE CHEESE BISCUITS:
In bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese. Drizzle with 1 cup buttermilk, stirring, just until soft sticky dough forms. Turn out onto lightly floured surface; knead 6 times or just until smooth. Roll out into 10x8-inch rectangle; cut into 12 biscuits.

Arrange biscuits over stew; brush biscuits with 1 tbsp more buttermilk.

Bake in 375 degree F oven until filling is bubbly and biscuits are golden and no longer doughy underneath, about 35 minutes.

TO FREEZE AHEAD:
Refrigerate thickened stew for 30 minutes; freeze in airtight container for up to 2 months. Freeze unbaked biscuits on lined baking sheet; transfer to airtight container and freeze for up to 2 months. Thaw stew; scrape into baking dish and arrange frozen biscuits over top. Bake as directed, increasing baking time to 45 to 50 minutes and covering with foil if browning too quickly.

Makes 8 to 10 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Canadian Living: The One-Dish Collection by Canadian Living Test Kitchen