There is something so beautiful and restorative about a braised beef dish that is topped with fluffy savory biscuits. Each spoonful filled with a little biscuit, a little beef and a little sauce – making each bite a delicious and comforting memory.
Rather than stew meat, I use flank steak in this gorgeous dish. Although I typically use flank steak for grilling, a well marbled flank steak makes a nice alternative to stew meat. It’s a flavorful cut of beef and becomes quite tender when braised or slow cooked. Braising and slow cooking are basically the same, however, a few minor adjustments usually need to be made when interchanging these methods of cooking. Click HERE for an excellent conversion guide for Dutch oven and Slow Cooker cooking methods.
Flank steak also pairs deliciously with winter root vegetables and adding porcini mushrooms into the dish deepens the flavors and the sauce. The crowning glory of this dish? Those sour cream and chive biscuits
The finished dish makes the most gorgeous and delightful comfort food. This is a meal to be enjoyed family style with big bowls and spoons and maybe a little butter for those biscuits. Winter never tasted so good.
Delicious Wishes and Loads of Love,