Ingredients
- Stew:
- 1 1/2 lb. lean ground beef sirloin
- 14 oz. pkg. frozen pearl onions, thawed
- 2 tsp. fresh thyme leaves
- 1 tsp. minced garlic (from 1 garlic clove)
- 3/4 tsp. each pepper and kosher salt
- 3 Tbs. tomato paste
- 1 Tbs. flour
- 12 oz. pkg. frozen peas and carrots, thawed
- 3 C. beef stock
- Biscuits:
- 2 C. self-rising flour
- 1 tsp. kosher salt
- 1/2 C. unsalted butter
- 1 1/2 C. mild Cheddar cheese-divided
- 1 C. whole buttermilk
Preparation
Step 1
Preheat oven to 450 degrees. Heat a large (12") cast iron skillet over medium-high. Add 1 1/2 lb. lean ground beef sirloin. Cook, breaking up and stirring with a wooden spoon, until well browned, 6-8 minutes. Add pearl onions, thyme leaves, garlic, salt and pepper and stir until combined. Cook until fragrant, 2-3 minutes. Stir in tomato paste and sprinkle with flour. Cook, stirring often, until well incorporated, about 2 minutes. Add peas and carrots; stir to combine. Stir in beef stock; bring to a boil. Reduce heat to medium-low; simmer until thickened, 15-20 minutes.
Meanwhile, whisk together flour and salt in a large bowl. Using your hands, work butter, cut into small pieces into mixture until it clumps together and becomes pea-size pieces. Stir in 1 cup of cheddar cheese. Stir in 1 cup buttermilk just until incorporated. Using a 1/4 cup ice-cream scoop, drop biscuit dough directly on top of stew, leaving about 1/2" space between biscuits. Sprinkle top with remaining 1/2 cup cheddar cheese.
Place skillet on a rimmed baking sheet, and bake in preheated oven until biscuits a browned and flaky, 20-22 minutes. Let stand 5 minutes and serve.