Homestyle Beef & Vegetable Stew with Buttermilk Biscuits

Cut 1.5 pounds beef chuck roast into 1-inch cubes. Pat dry with paper towels.

In a bowl, mix 1/4 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss beef cubes in the flour mixture until evenly coated.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, being careful not to overcrowd the pan. Transfer browned beef to a plate.

In the same pot, add diced onion, 3 sliced carrots, and 2 chopped celery stalks. Cook for 5 minutes until vegetables begin to soften.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1 minute.

Return the beef to the pot and add 2 diced medium potatoes, 1 tablespoon Worcestershire sauce, 4 cups beef broth, 1 bay leaf, and 1 teaspoon dried thyme.

Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, or until beef is tender.

While the stew simmers, prepare the biscuits. Preheat oven to 425°F (220°C).

In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

Cut 6 tablespoons cold butter into small pieces and work into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Add 3/4 cup buttermilk and stir just until combined. Do not overmix.

Turn dough onto a floured surface and gently pat to 3/4-inch thickness. Cut into rounds using a 2.5-inch biscuit cutter.

Place biscuits on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.

During the last 5 minutes of the stew's cooking time, add 1 cup frozen peas.

Remove bay leaf from the stew before serving.

Serve the stew in bowls with fresh biscuits on the side.