Ingredients:
For the Beef Filling:
- 1½ lbs beef stew meat, cut into small pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup green peas
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp tomato paste
- 2 tbsp butter
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 6 tbsp cold butter, cubed
- ¾ cup buttermilk
- 1 tbsp honey, optional
Method:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet. Season beef with salt and pepper, then brown on all sides. Remove and set aside.
- Add onion and carrots to the skillet and cook for 4–5 minutes. Add garlic and cook for 30 seconds.
- Stir in tomato paste and flour. Cook for 1 minute.
- Slowly pour in the beef broth and Worcestershire sauce, stirring until smooth.
- Return the beef to the skillet. Add thyme and simmer for 8–10 minutes, until the gravy thickens.
- Stir in the peas and butter. Remove from heat.
- Make the biscuits: Mix flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add buttermilk and honey. Stir just until a soft dough forms.
- Drop or gently cut the biscuit dough into rounds and arrange over the beef filling.
- Bake for 18–22 minutes, until the biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
🔥 Serve warm with extra gravy spooned over the biscuits!