A complete dish of Irish origin made with beef and parmesan rolls.
The cold returns and my cravings for good, invigorating stews too ^^ My choice fell on a recipe of Irish origin: a beef stew and its biscuits . The “ cookies ” being a “false friend” since they are more rolls than cupcakes, I can assure you ^^
For the recipe, use a sauté pan that goes from the heat to the oven, it will be much simpler: first you enter the meat on the plate then you can put everything in the oven for baking cookies without having to change the dish! Significant saving of time and dishes;)
For the beef stew
- 900 g beef chuck
- 4 shallots
- 200 g mushrooms of Paris
- 2 carrot
- 3 small golden ball turnips
- 3 garlic cloves
- 6 sprigs of fresh thyme
- 2 bay leaves
- 2 tbsp flour
- 125 ml red wine
- 175 ml beef broth
- 800 g peeled tomatoes
- salt and pepper
For the crust of bread rolls
- 300 g flour
- 1 sachet baking powder
- 1 pinch of salt
- 120 g cold butter
- 115 g freshly grated Parmesan
- 250 ml buttermilk fermented milk
- Cut the beef into cubes of about 3 cm, salt and pepper the pieces. Cut the shallots in 4 lengthwise. Peel the mushrooms, carrot and turnip. Cut the mushrooms into quarters, the carrot into thin slices and the turnip into small cubes.
- Heat the sauté pan over high heat and brown the meat. Do not try to stir right away, let the pieces brown, they will not stick;) Place in a bowl.
- Lower to medium heat, put the shallots in the sauté pan and leave to caramelize then add the mushrooms, carrots and turnips, pressed garlic, thyme and bay leaves. Sprinkle with the flour and cook, stirring for 1 minute.
- Add the wine, broth and tomatoes. Scrape the bottom of the skillet well with a wooden spoon to loosen all the juices. Return the beef to the sauté pan, bring to a simmer, then lower the heat to low. Cover and cook, stirring occasionally for 1 hour 20 minutes.
- Remove the lid and let the sauce thicken for 20 minutes. Remove the thyme and bay leaves.
- While the beef is cooking, prepare the cookies: Put the flour, yeast and salt in the bowl of your food processor fitted with the foil. Incorporate the cold butter in pieces and mix well until a crumbly texture is obtained. Add the Parmesan and then the buttermilk while continuing to mix.
- Remove from the bowl and knead the dough on the floured work surface until you get a smooth ball. Roll out the dough in a circle about 2 cm thick and cut to the size of the sauté pan (use the lid to mark the outline ^^). Cut into dough pieces and place them on the stew.
- Brown the cookies with a little buttermilk then bake for 20 minutes at 180 ° C. If the cookies brown too quickly, cover with a sheet of aluminum foil.
The stew is ready when the cookies are golden brown, crispy on top and you see the sauce “bloublouter” on the edges of the pan ^^