Ingredients

Beef Stew

• 2 pounds (908g) stewing beef (cut into 1 to 1½ inch cubes)
• 1/2 teaspoon seasoned salt
• 2 tablespoons olive oil
• 1 1/2 cups coarsely chopped yellow onions
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 2 teaspoons herbs de Provence
• 2 1/2 cups (.60 L) reduced-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon sugar
• 1/2 teaspoon each salt and freshly ground black pepper
• 1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into ¾-inch pieces
• 1 large carrot, chopped
• 1 small sweet potato, peeled, cut into ¾-inch pieces
• 2 tablespoons cornstarch
• 3/4 cup frozen green peas
• 2 tablespoons chopped fresh parsley

Whole Wheat and Cheddar Biscuits

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon cayenne pepper
• 1/4 cup butter, frozen
• 3/4 cup packed shredded light sharp (old) cheddar cheese (3 oz/85 g)
• 3/4 cup buttermilk
• 1 tablespoon honey
• 2 tablespoons butter, melted, for after baking (optional)
• 1/8 teaspoon garlic powder, for after baking (optional)

Description

Stew-Pendous Beef Stew With Biscuits - A Recipe From Food Network Canada. Brought To You By Molson 67<br/><br/> Per Serving Of Stew: 399 Calories, 12.6 G Total Fat (3.9 G Saturated Fat), 39 G Protein, 31 G Carbohydrate, 4.4 G Fibre, 9

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