Beef Stew Topped With Cheddar Bay Biscuits

Heat a large Dutch oven over medium-high heat. Cube meat and season with salt and pepper. Add oil and sear beef cubes. Remove beef once browned.

Reduce heat to medium. Add onion and celery. Cook 5–7 minutes until softened. Stir in garlic and cook for another 1–3 minutes. Add tomato paste and beef bouillon and mix well (Don’t let it burn)

Deglaze with red wine, scraping up browned bits from the bottom. Add beef back to the pot.

Pour in 8 cups of water. Stir in Worcestershire sauce, allspice, smoked paprika, garlic powder, onion powder, bay leaf, rosemary, and thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook 1–2 hours, stirring occasionally, until beef is tender.

Add potatoes and carrots. Simmer uncovered 30–40 minutes. Mix flour with a splash of water to form a slurry, then stir into the stew. Cook 5–10 more minutes until thickened. Taste and adjust salt, pepper, or spices.

Preheat oven to 425. In a bowl, combine biscuit mix with water and shredded cheddar. Scoop about 1/4-1/2 cup onto stew.

Bake in oven for about 15-20 minutes or until golden brown

Brush with melted butter seasoning mixture and enjoy!