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Miss Oslo’s Beef Stew + cheddar thyme biscuits
  • Beef Stew
  • 2 pound chuck roast cut into cubes fat trimmed
  • 1 large onion
  • 4 cloves garlic
  • 3 sprigs thyme
  • Half small cabbage shredded
  • 4 carrots
  • 3 parsnips
  • 1 plum tomatoes
  • 1 inch piece ginger
  • 1 bay leaf
  • 1 1/2 cup of beef or vegetable broth
  • 1 teaspoon red pepper flakes/ scotch bonnet
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • Salt and fresh black pepper to taste
  • Cheddar thyme biscuits
  1. Trim the beef. Season with salt and pepper.
  2. In a large cast iron skillet, heat on medium to high heat. Add olive oil. When the pot is hot add beef. Do not over crowd. Brown the beef. To move from pot. Drain excess oil. Put leave enough to coat bottom of pan. Add opinions and allow to brown about 3 minutes. Then add garlic and tomato. Cook for 1 minute. Add the beef, cabbage, parsnips, bay leaf and carrots. Cover with broth. Bring to a boil, then reduce heat to medium low.
  3. Allow to simmer for 1 1/2 hour. Beef should be tender.
  4. If you are not topping it with biscuits. Serve over warm rice.
  5. Preheat oven to 400 degrees.
  6. Make the cheddar thyme biscuits.
  7. Place the biscuits on top of stew. Place the cast iron skillet in oven and bake for 20 minutes or until the biscuits are golden brown.
  8. Note: I recommend brushing on some melted melted butter at the 15 minute mark.