Braised Beef Biscuit Pie (Printer-Friendly)
Succulent slow-braised beef enriched with herbs and orange juice, finished with a golden biscuit topping.
# What You'll Need:
→ Beef and Seasoning
01 -
2 pounds beef blade or chuck roast, cubed and trimmed
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
¼ cup all-purpose flour, plus 1 cup for biscuit dough
05 -
2 tablespoons vegetable oil
→ Aromatics and Flavorings
06 -
2 large yellow onions, diced
07 -
3 cloves garlic, minced
08 -
2 tablespoons unsalted butter
09 -
2 cups low sodium beef stock
10 -
1 teaspoon dried thyme
11 -
⅛ teaspoon ground nutmeg
12 -
2 bay leaves
13 -
2 tablespoons fresh orange juice
→ Biscuit Topping
14 -
1 cup all-purpose flour
15 -
1 teaspoon baking powder
16 -
½ teaspoon baking soda
17 -
6 tablespoons cold unsalted butter, cubed
18 -
¾ cup cold buttermilk
# Steps to Follow:
01 -
Season beef cubes with salt and pepper, then dredge evenly in ¼ cup flour. Heat vegetable oil in a large pan over medium-high heat and sear beef in batches until all sides are deeply browned. Avoid overcrowding to ensure proper crust formation.
02 -
Melt butter in a separate skillet over medium heat. Add diced onions and minced garlic, cooking and stirring frequently for about 10 minutes until onions are soft and translucent without browning.
03 -
Transfer seared beef, cooked onions, and garlic into a large Dutch oven. Add beef stock, dried thyme, nutmeg, bay leaves, orange juice, salt, and pepper. Stir to combine, cover tightly with foil and a lid, then braise in a 300°F oven for 2.5 to 3 hours until beef is tender.
04 -
Whisk 1 cup flour with baking powder and baking soda in a large bowl. Add cubed cold butter and incorporate gently using fingers or a pastry cutter until mixture resembles coarse crumbs. Pour in cold buttermilk and stir just until dough forms. Pat dough to about 1 inch thick and cut into circles.
05 -
Remove braised beef from oven and discard bay leaves. Arrange biscuit rounds evenly over the filling. Increase oven temperature to 375°F and bake uncovered for approximately 20 minutes or until biscuits are golden and cooked through.
# Extra Suggestions:
01 -
Use very cold butter and buttermilk to achieve flaky biscuit texture.
02 -
Searing the beef slowly develops deep, rich flavors essential to the stew.
03 -
Adjust seasoning of braising liquid before adding biscuits to ensure balanced taste.
04 -
Leftover pot pie reheats well; freeze portions for up to three months.