• 1lb beef stew meat cut into 1 1/2 inch chunks
• Kosher salt and ground pepper
• 1/4 cup salted butter
• 4 carrots, peeled and diced up
• 3 stalks celery diced
• 1 med white onion diced
• 1/4 cup flour
• 1 Tbsp granulated garlic
• 2 tsp Italian Seasoning
• 1/2 tsp dried thyme
• 1 32 oz box beef broth
• 1 14.5 oz can fire roasted diced tomatoes
• 1 can corn - undrained
• 2 russet potatoes, scrubbed and diced into cubes
• 1 cup frozen peas - or 1 can drained
• Biscuit dumpling topper (OPTIONAL - recipe below)
Step 1: Lightly season beef with salt and pepper. In a large pot heat butter until melted, add beef and cook about 5 min or until browned on all sides.
Step 2: Add carrots, celery, and onion; cook about 5 -7 min until veggies are crip-tender. Stir in flour, granulated garlic, Italian seasoning, thyme and 1tsp salt and pepper. Stir and cook 1-2 min until well combined.
Step 3: Add broth, tomatoes, corn and potato. Add water IF needed to ensure ALL ingredients are covered. Bring to boiling over medium-high heat: reduce heat. Cover and simmer for 1 hour or until meat and potatos are tender.
Step 4: Stir in peas. Add Biscuit-dumpling topper and cook for 15 more min or until biscuits are cooked through.
INGREDIENTS for Biscuit Dumpling Soup Topper:
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp dried Thyme
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp baking soda
• 1/3 cup buttermilk
• 2 Tbsp butter, melted
DIRECTIONS for Biscuit Topper:
Step 1: Stir together all ingredients except Buttermilk and butter in a med bowl. Step 2: Add Buttermilk and butter: Stir until dough comes together. If dough seems to dry, add 1 - 2 Tbsp additional buttermilk.
Step 3: Drop dough with a large spoon into simmering stew, spacing evenly. Cover pot and simmer over low 15-20 min or until biscuits are cooked throughout. (insert a toothpick into middle, when it comes out clean, the biscuits are done).
Paired with Elderton Barossa Shiraz
Adapted from Magnolia Table Cookbook: Volume 1