COMMENTS:
This Irish dish could certainly be created in Bayou country. Oysters
are plentiful here and this hearty beef stew resembles a typical
French Fricassee’.
INGREDIENTS:
- 1 ½ pounds cubed chuck
- 1 pint oysters in liquid
- ¼ pound butter
- 1 cup diced onions
- 1 cup diced celery
- ½ cup diced bell peppers
- 1 tbsp minced garlic
- 2 tbsps flour
- 2 1/2 cups beef stock
- 2 cups sliced mushrooms
- salt and pepper to taste
- 1 cup diced carrots
- 1 cup diced potatoes
CRUST:
- 1 cup Pioneer Biscuit Mix
- ¼ cup melted butter
- 1 cup milk
- 1 egg
- pinch each of thyme and basil
- salt and pepper to taste
METHOD:
In a 12-inch cast iron skillet, melt butter over medium high heat.
Add beef and sear until golden brown on all sides. Add onions, celery,
bell pepper and garlic. Stir well into the meat and cook 3-5 minutes
or until vegetables are wilted. Sprinkle in flour blending well
into the vegetables. Add beef stock and oyster liquid. Blend well
into the ingredients, bringing to a rolling boil and reduce to simmer.
Add mushrooms, cover and cook 45 minutes to an hour or until meat
is tender. Stirring occasionally until meat is tender. Additional
stock may be added to retain stew like consistency. When tender,
season to taste using salt and pepper. Add carrots and potatoes
and cook 10-12 additional minutes. Add oysters. Blend the oysters
well into the mixture and continue to simmer until oysters are puffed
and curled. Preheat oven to 350 degrees F. While stew is simmering,
create a pastry crust by combining 1 cup Pioneer biscuit mix with
¼ cup melted butter, milk and egg. Season with a pinch of
salt and pepper. Herbs such as thyme or basil may be added to this
biscuit topping. Whisk to combine the ingredients thoroughly and
remove all lumps. Remove the skillet from the stove and pour the
biscuit topping evenly into the center of the stew and place in
the preheated oven. Allow to bake 25-30 minutes or until biscuit
topping is cooked thoroughly. |
