Slow Cooker Stew Beef & Jalapeño Cheddar Biscuits

Slow Cooker Stew Beef

Ingredients

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  • 3 lbs boneless beef chuck, cut to 1-inch cubes*

  • 1 cup red cooking wine

  • 1 1/2 cup Campbell’s beef or chicken broth*

  • 2 tbs tomato paste

  • 2 tbs flour

  • 4 garlic cloves, finely chopped

  • 1 large onion, finely chopped

  • 3 medium carrots, peeled and sliced

  • 1 lb baby potatoes, rinsed*

  • 1/2 BC butternut squash, seeded, peeled, and diced*

  • 1 tsp Italian seasoning

  • 1 bay leaf

  • Salt and fresh cracked pepper

  • Fresh chopped parsley, for garnish

Directions 

1. To make the slow cooker beef stew: Heat a large skillet over medium-high heat. Salt and pepper the beef and dust with flour. Add beef to the skillet and sear on each side for 2-3 minutes. Set beef aside.

2. Add a bit of red wine to the skillet and scrape down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth and tomato paste. Whisk well and add the sauce to the slow cooker.

3. Add beef, potatoes, carrots, butternut squash, onion, and garlic to the slow cooker. Season with salt, pepper, Italian seasoning, and add the bay leaf. Add red wine, give a good stir, cover and cook on low until beef is fork-tender for 8-10 hours or high for 6-8 hours. Garnish with fresh parsley and serve immediately. Enjoy!

Photo & Recipe Credit: eatwell101.com
*In flyer October 10-16, 2021
 

Jalapeno Cheddar Biscuits

Ingredients

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  • ½ Cup cubed butter(very cold, unsalted)

  • 1 ¾ Cups Robin Hood all purpose flour (plus 2 tbs)*

  • 1 ½ Tsp baking powder

  • 2 tsp sugar

  • ½ tsp salt

  • 1 ½ tsp garlic butter

  • 2 Tbsp fresh Jalapeño pepper (finely chopped)

  • 1 Cup Cracker Barrel cheddar cheese (Shredded)*

  • ½ Cup buttermilk (cold, plus a tbsp more for brushing)

  • 6 Jalapeño slices (to top, optional)

Directions

Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.

  • Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.

  • Add salt, baking powder, sugar, garlic, chopped jalapenos and ½ cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.

  • Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!

  • Turn the dough out on a floured surface and form a rectangle out of the dough.

  • Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about ½-3/4 inch thick.

  • Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.

  • Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

Photo & Recipe Credit: greedyeats.com
*In flyer October 10-16, 2021


Annah Kassen