Post by chief_cook2 on Apr 19, 2004 15:27:02 GMT -6
3 Tbsps of olive oil or vegetable oil
1 1/4 lbs boneless beef chuck cut in 1/2 inch cube
5 Large onions halve and thinly sliced
1 1/2 Tbsps sugar
2 medium size carrots , peeled halved lengthwise , and sliced 1/4 inch thick
1 1/4 cups Beef broth
1 cup canned crushed tomatoes
2 cups water
1/4 tsp salt
For the biscuits:
2 cups of Shifted all purpose flour
2 tsp sugar
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
5 Tbsps butter
or margarine ,cut up
1/4 cup minced parsley
2/3 to 3/4 cup buttermilk
1. Heat 2 Tbsps of oil for 1 minute in a large oven proof saucepan or 5 quart dutch oven over moderately high heat . Add beef and brown on all sides about 5 minutes ---- working in batches if necessary .
2. Add the remaining 1 Tbsp oil, the onions and sugar . Lower the heat to moderate and cook , uncovered stirring frequently , for 3 minutes . Add the carrots and cook, uncovered , stirring occasionally until the onions is softened -- about 3 minutes .
3. Stir in stock , tomatoes , water and salt . Cover and cook moderate heat until the meat tender about 40 minutes .
4 . For the biscuits : Preheat oven to 425 F. In a medium size bowl bowl, combine the flour , sugar , baking powder , soda and salt . Cut in the butter with a paster blender or 2 knives until the mixture resembles coarse meal . Add the parsley and 2/3 cup of the buttermilk ; stir until the dough comes together . If it seems dry. lightly mix in the remaining buttermilk .
5 Turned onto a floured work surface and pat the dough onto a circle about 1/2 inch thick .Using a floured 2 inch round cutter , cut out the biscuits . Place them ,not touching , on top of the hot soup .
6. Transfer the saucepan to the oven and bake ,uncovered , until the biscuits are lightly browned --- 12 to 14 minutes . Serves 4 .