Ingredients
beef chuck, cut into chunks (1 1/2 lbs)
carrots, sliced (2 cups)
baby potatoes, halved (2 cups)
frozen peas (1 cup)
onion, diced (1 medium)
garlic, minced (2 cloves)
beef broth (3 cups)
tomato paste (2 tablespoons)
all-purpose flour (2 tablespoons)
olive oil (2 tablespoons)
butter, melted (2 tablespoons)
biscuit dough (12 pre-made or homemade biscuits)
salt (1 teaspoon)
black pepper (1/2 teaspoon)
thyme (1 teaspoon)
bay leaf (1)
Instructions
1. Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Brown beef chunks on all sides and set aside.
2. In the same skillet, sauté onion, garlic, and tomato paste for 2 minutes. Sprinkle in flour and stir to coat. Gradually pour in beef broth, stirring until smooth.
3. Add browned beef, carrots, potatoes, thyme, bay leaf, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until slightly thickened. Remove bay leaf.
4. Transfer the stew to a large baking dish. Arrange biscuit dough on top of the stew, spacing slightly apart. Brush biscuits with melted butter.
5. Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
6. Sprinkle peas over the casserole in the last 5 minutes of baking. Serve hot.