Short Rib Stew with Biscuit Topping
Ingredients
- 1/2 cup all-purpose flour plus 2 tablespoons, divided
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon pepper
- 2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
- 5 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 4 cups beef stock
- 1 cup dry red wine or additional beef stock
- 1 teaspoon poultry seasoning
- 1 bay leaf
- 1 package (14 ounces) frozen pearl onions, thawed
- 4 medium carrots, cut into 2-inch pieces
- BISCUIT TOPPING:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup cold butter, cubed
- 2/3 cup 2% milk
- Fresh thyme leaves