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Friday, September 11

Beef & mushroom stew with cheddar-jalapeño biscuits

Beef chuck roast, trimmed, cut into 1-inch chunks
2 ¼ pounds
Wine, dry red
750 ml
Garlic, crushed
10 cloves
Sage leaves
3 sprigs
Rosemary leaves
2 sprigs
Oil, vegetable
¼ cup
Salt, kosher

Pepper, freshly ground

Mushrooms, mixed shiitake & button, cut into 1-inch pieces
½ pound
Celery, chopped
6 ribs
Onions, yellow, chopped
2 medium
Carrots, chopped
2 medium
Stock, low-sodium beef
1 quart
Cream, whipped

Flour, all purpose
2 ¼ cups
2 tablespoons
Baking powder
2 ½ teaspoons
Baking soda
½ teaspoon
Salt, kosher
½ teaspoon
Butter, unsalted, cold, cubed
½ cup
Milk, whole, cold
1 cup
Cheese, aged cheddar, shredded
1 cup
Jalapeños, pickled*, finely chopped
¼ cup
Egg, lightly beaten
1 large
  1. In a large bowl, cover the meat with the wine and add the garlic, sage, and rosemary. 
  2. Cover with plastic wrap and let stand at room temperature for at least 2 hours or refrigerate overnight. 
  3. Using tongs, transfer the meat to a paper towel-lined plate; pat dry. 
  4. Strain the marinade through a fine sieve set over a bowl; reserve the wine and discard the garlic and herbs. 
  5. In a large enameled cast-iron casserole, heat the oil until shimmering. 
  6. Season the meat generously with salt and pepper, and add half of it to the casserole in a single layer. 
  7. Cook over moderate heat, turning occasionally, until browned all over, about 8 to 10 minutes. 
  8. Using a slotted spoon, transfer to a large plate; repeat with the remaining meat. 
  9. Add the mushrooms, celery, onions, and carrots to the casserole, and cook over moderately high heat, stirring occasionally, until softened and beginning to brown, about 10 minutes. 
  10. Add the reserved wine, and simmer until reduced by three-quarters, about 10 minutes. 
  11. Return the meat and any accumulated juices to the casserole along with the stock, and return to a simmer. 
  12. Cover the casserole, and cook over low heat until the meat is very tender, about 2 hours. 
  13. Ladle the stew into bowls and top with a dollop of whipped cream; serve with biscuits. 
  1. Line a baking sheet with parchment paper. 
  2. In a large bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. 
  3. Scatter the butter over the dry ingredients and, using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. 
  4. Gently stir in the milk, cheddar, and jalapeños just until a shaggy dough forms. 
  5. Turn the dough out onto a lightly flour work surface, and knead gently until it comes together. 
  6. Pat the dough out to a ½-inch-thick rectangle. 
  7. Using a 3-inch round biscuit cutter, stamp out 10 to 12 biscuits. 
  8. Gently press the scraps together and stamp out more biscuits. 
  9. Arrange on the baking sheet, and freeze for 30 minutes. 
  10. Preheat to 375°F. 
  11. Brush the biscuits with the beaten egg, and bake until golden brown, about 15 minutes. 
*Pickled jalapeños
  1. Combine ¾ cup water, 3 tablespoon white vinegar, 1 tablespoon salt, 1 crushed garlic clove, and ½ teaspoon oregano in a small saucepan over high heat. 
  2. Bring to a boil, stir in 10 large jalapeño pepper that have been sliced into rings; remove from heat. 
  3. Let the mixture cool for 10 minutes. 
  4. Pack the peppers into jars using tongs, pour in the vinegar mixture, cover, and refrigerate until needed. 
Recipe adapted from Food&Wine Magazine, August 2015

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