3 ....................pounds lean beef short ribs
1/4 .................cup unsilted all purpose flour
3 ....................tablespoons vegetables oil
4 ....................medium-size carrots , peeled and cut innto 1/2-inch rounds
1 .....................clove garlic , minced
4 ....................cups canned reduced-sodium beef stock
1 ....................can (16 ounces) Italian plum tomatoes with their juice
1/2 .................teaspoon salt
1/2 .................teaspoon dried thyme , crumbled
1/4 .................teaspoon black pepper
1 ....................cup pearl onions
1/4 ................cup chopped parsley
1) Preheat the oven to 350*F . In a large self-sealing bag , dredge beef ribs in batches in flour . Set aside .
2) In a 6-quart Dutch oven , heat 1 tablespoon of the oil over moderately high heat 1 minute . Add carrots , onion and garlic and saute until onion is limp ... about 5 minutes . Tranfer vegetables to a small bowl and reserve .
3) Heat the remaining 2 tablespoons of oil in the Dutch oven over moderately high heat 2 minutes , add dredged ribs (in batches if necessary) , and saute , turning frequently , until nicely browned ... about 5 minutes .
4) Add stock , tomatoes and their juice , salt , thyme and pepper . Bring to a boil over high heat , cover , tranfer to the oven and bake until meat is almost tender ... 1 -1/2 to 2 hours .
5) Stir in reserved vegetables and pearl onions , recover and bake until meat is folk tender -- 30 to 40 minutes . Prepare Chili Biscuit Topping .
6) Remove stew from oven and increase the oven temperature to 450*F . Skim fat from stew .
7) Top stew with Chili Biscuit Topping and bake as directed . Sprinkle stew and buscuit topping with parsley and serve .
CHILI BISCUIT TOPPING :
2 ........................cups all-purpose flour
3 ........................tablespoons baking powder
2 ........................teaspoons chili powder
1/2 .....................teaspoon salt
1/3 .....................cup vegetable shortening
2 ........................tablespoons butter or margarine
1 ........................cup coarsely shredded sharp Cheddar cheese
1/4 ....................cup buttermilk
1) In a large bowl , combine flour , baking powder , chili powder , baking soda and salt . Using a pastry blender , cut in shortening and butter until mixture resembles coarse crumbs . Fork in the cheese , then the buttermilk and continue mixing with a fork until a solf dough forms . On a lightly floured surface , pat dough into a circle 3/4-inch thick , then cut into 6 rounds with a floured 3-inch biscuit cutter .
2) Space biscuits evenly on top of actively bubbling stew , return to the oven and bake , uncovered , until biscuits are golden brown ... about 12 to 15 minutes .
Cold weather is here .......could there be a more satisfying dish on a chilly night than a bowl of beef stew with a spicy biscuit topping.
TIP:
The secret to a great taste in the stew are slow , even cooking and the right cuts of beef .
Heart healthy.
