This gussied-up beef stew recipe makes an oven-to-table skillet supper that's a celebration of its own. Chock full of vegetables and studded with grass-fed beef, you can make this in a traditional Dutch oven or Instant Pot up to two days in advance. The crown is made from the simplest biscuit recipe I know using self-rising flour (see Recipe Notes for a subsitute) enriched with cheddar cheese.
Melt the butter and heat the oil in a shallow Dutch oven or an Instant Pot over medium-high heat . Toss the beef with the flour, salt and cayenne in a small bowl. When the butter shimmers add the beef in batches to that you don't overcrowd the pan, cook the beef cubes, turning 2 to 3 times until they are well browned all over, about 10 minutes per batch. Transfer back into the mixing bowl.
Add the oil to the pan. Saute the onion until translucent, about 5 minutes. Add the stock or water and use a wooden spoon to scrape the bottom of the pot clean and bring to a simmer. Transfer the beef into the pot along with the carrots, potatoes, pepper and bay leaf.
For oven cooking, preheat the oven to 325 degrees F. Cover the pot and transfer it to the oven until the beef is tender to the bite, about 1 to 1 1/2 hours more.
For the InstantPot, seal the vent and set to cook on high pressure for 35 minutes and use the natural release method. Transfer the beef stew into a large deep skillet or oven-safe baking dish.
Once the stew is cooked by either method, taste for salt and pepper, then remove the bay leaf. Whisk the cornstarch with 3 tablespoons cool water and stir in the cornstarch along with the parsley, if using.
Use a rubber spatula to combine the flour, cheese and cream in a mixing bowl just until combined. Turn the dough out onto a countertop and use a bench scraper to fold the dough over itself 3-4 times without overworking it. Collect the dough into a mound and use your hands to gently pat it about 1 inch thick.
Use a biscuit cutter to cut out rounds. Gather the dough once again and repeat the cutting until you have used it all. If the stew is still cooking, chill the biscuits until ready to bake.
Raise the oven heat to 425 degrees F. Arrange the biscuits over the top of the stew and bake until golden brown, about 15 minutes.
If you do not have self-rising flour, whisk 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt. Combine this mixture with the cream to form the biscuits for the cobbler.
Copyright 2021 Lynne Curry