Biscuit Topped Stew Skillet

12/26/2020

Biscuit Topped Stew Skillet

Prep Time: 25 Min

Cook Time: 1 Hour +

Begin heating the butter for the stew in a 12” cast iron skillet set to medium heat. Once melted and bubbly, add the onion, carrot, celery, pepper flakes, half of the fresh rosemary and thyme and a good pinch of salt and pepper. Stir and cook 5 minutes. Next, add the cremini mushrooms and broccoli, seasoning once again with sea salt and pepper. Continue to stir and cook another 3 minutes. Add the diced potatoes and another round of salt and pep. Cover and continue to cook for 5 minutes.

Stir in the mixed vegetables and navy beans. Season with salt and pepper and cook uncovered another minute until the frozen veg have warmed up. Stir in the all-purpose flour and continue to stir until everything is nice and coated. Pour in the vegetable stock and wait for the stew to come to a boil. Once boiled, pluck out the rosemary and thyme and replace it with the remaining fresh sprigs along with the garlic powder, onion powder, onion flakes, dry sage, ½ Tsp. salt, and bay leaf. Reduce the heat slightly, cover, and simmer for 10 minutes. Remove cover and continue to simmer for 10 minutes until stew has reduced.

While the stew simmers, get all the dry ingredients for the biscuits into a medium sized mixing bowl. Grate in the cold butter, add the shredded cheese & garlic, and pour in the milk. Start folding everything together until the dough has just come together. It’s naturally quite lumpy but don’t be afraid to add a little more milk if it seems dry!

Pluck out the rosemary and thyme sprigs and add the fresh parsley. Drop ¼ C sized dollops of the dough sporadically around the skillet, finishing with 2 – 3 biscuits in the center.

Place a large baking sheet on the bottom rack of your oven to catch any potential overflow. Bake for 12 minutes on the middle rack of the oven. In a small bowl, melt the butter along with the garlic clove in the microwave for a minute or so until melted. Use a basting brush to brush the garlicky butter over the tops of each of the biscuits. Return the stew to the oven for another 10 minutes until the biscuits are nice and golden.