This Dusty Kitchen: Beef Stew and Cheese Roll Biscuits

I am not a food blogger.

Well, wait a minute. That can’t be entirely true, since this post is going to be about food, and I even have a whole section of this blog dedicated to the various eats that come out of my kitchen. I guess what I actually mean is that I’m not a very good food blogger. I could never dedicated a whole blog to food.

(I know. I tried.)

See, dedicated food bloggers make plans. They test recipes, some of them over and over. Me? I stumble into things. I make dinner with whatever I happen to find in my fridge. Even basic meal planning fails me. This means I also don’t plan out food posts; I don’t tackle dinner intending to tell you all about what we ate.

But, sometimes, if I’m lucky, I pull supper out of the oven, have a little taste, and know I have to share.

The star of this meal is definitely the biscuits. A little extra work and they’re just plain fun. But the stew is delightfully simple to go with them, and fairly cheap as a bonus.

Beef Stew

1-2 lbs stewing beef
4 tbsp olive oil
1 large red onion
3 tbsp flour
3-4 carrots
4-5 red potatoes
6 cups beef stock (or 6 cups water and 3 cubes beef bouillon)

1. In a pot, cook the stewing beef in a little oil until browned over medium heat. Transfer to another plate and cut into smaller, bite sized pieces. Set aside for the moment.

2. Heat the olive oil in the same pot and add the red onion. Cook until soft and translucent. Add the other vegetables to the pot, then sprinkle the flour over the mix of vegetables. Mix and cook for a minute or so.

3. Slowly, add the beef stock, stirring as constantly as possible in order to make a nice thick gravy.

4. Reduce the heat to low and simmer the stew for at least 1 hour. Longer is good too, so the beef can become nice and tender.

Cheese Roll Biscuits
From Food That Really Schmecks by Edna Staebler

2 cups all-purpose flour
5 tsp baking powder
1 tsp salt
2 tbsp butter, shortening, or margarine
3/4 cup milk
As much grated cheese as you want

While your stew is simmering, preheat your oven to 450*.

1. In a large bowl, mix together the dry ingredients.

2. Cut in the margarine, using a fork, pastry cutter or, my favourite tool, your hands. Mix until it’s about the consistency of cornmeal, then slowly add the milk to form a dough. I found the dough to be very crumbly, and didn’t hold together all that well, so as long as you can spread it out on your counter top, don’t worry if it seems a little flaky already.

3. Roll out as best you can on a lightly floured surface. Sprinkle with as much cheese as you want, and roll up. Cut the dough every 1 inch, approximately, and place the cut out biscuits on a grease cookie sheet.

4. Bake for 12 minutes, until the biscuit has puffed up just slightly, the cheese has bubbled through the rolls, and the whole biscuit has turned a perfect golden brown.

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