Biscuit Crusted Beef Stew - Chef Michael Smith

Ingredients

• 2 pounds stew beef
• A sprinkle or two Salt and Pepper
• A splash vegetable oil
• 3 peeled and roughly chopped carrots
• 2 roughly chopped celery stalks
• 2 peeled and roughly chopped potatoes
• 2 peeled and roughly chopped parsnips
• 2 peeled and roughly chopped onions
• 1 peeled and roughly chopped turnip
• 1 jar pickled baby white onions
• 1 small can tomato paste
• 1/2 bottle hearty red wine
• 2 or 3 cups homemade beef or canned stock
• A few bay leaves
• A few springs of fresh rosemary
• A few handfuls frozen peas