1. Prepare the following, adding each to the same medium bowl as it is completed. Halve and thinly slice 1 medium yellow onion. Trim and quarter 8 ounces cremini mushrooms. Peel and dice 1 of the large carrots. Add 1 tablespoon of the dried Italian seasoning.

2. Prepare the following, keeping each separate: Peel and slice the remaining 1 large carrot crosswise into 1/4-inch thick rounds. Finely chop 4 garlic cloves and place in a small microwave-safe bowl.

3. Cut 2 1/4 pounds of beef chuck roast into 1-inch cubes and trim and discard any large pieces of fat or bits of connective tissue. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper, and toss to combine.

4. Heat 1 tablespoon of the olive oil in an oven-safe 3 to 4-quart high-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add half of the beef and sear until browned all over, about 4 minutes. Transfer to a medium bowl.

5. Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining beef. Add 1/2 cup dry red wine to the pan (keep the beef in the pan). Simmer, scraping up the browned bits on the bottom of the pan, until reduced by half, about 2 minutes. Pour out into the bowl with the first batch of beef.

6. Add the remaining 1 tablespoon of olive oil to the now-empty pan and heat over medium-high heat until shimmering. Add the onion mixture and remaining 1/4 teaspoon kosher salt. Sauté until the vegetables begin to brown (add more oil to the pan if the pan is dry), about 6 minutes. Add 1 tablespoon of the garlic and cook until fragrant, about 45 seconds.

7. Sprinkle 2 tablespoons all-purpose flour into the pan and cook, stirring constantly, for 1 minute. Add the sliced carrot, 1 (14.5-ounce) can beef broth, 1 (14.5-ounce) can petite diced tomatoes and their juices, 2 tablespoons tomato paste, and 1 bay leaf. Return the beef mixture and wine to the pan and bring to a boil. Partially cover and reduce the heat to low. Simmer, stirring occasionally, until the beef is tender, about 1 1/2 hours.

8. Arrange a rack in the middle of the oven and heat the oven to 375 F. Meanwhile, uncover the pan and simmer for 30 minutes to thicken the sauce a bit.

9. Remove the pan from the heat. Taste and season with more kosher salt and black pepper as needed. (The stew can be made up to this point, cooled, and refrigerated covered for up to four days. Reheat over medium-low heat until simmering before proceeding.)

10. Add the remaining 1 teaspoon dried Italian seasoning and 2 tablespoons unsalted butter to the bowl of garlic. Microwave on High until melted, 30 seconds. (Alternatively, place everything in a small saucepan and melt over medium heat on the stovetop.)

11. Unwrap and cut 2 to 4 string cheese sticks crosswise into 1-inch pieces until you have 16 pieces, or cut 2 ounces low-moisture mozzarella cheese into 16 (1/2-inch) cubes. Open an 8-count (16.3-ounce) can Pillsbury Southern Style original biscuits and separate them into individual biscuits. Cut each biscuit in half to form 2 semi circles.

12. Place a piece of cheese in the center of each piece of dough. Bring the edges of the dough around the cheese and gently pinch edges together to create a ball. Do not over-handle the dough or the biscuit will not rise as well. Place the “bombs” seam side-down on top of the stew around the edges of the pot. Brush each bomb with a little garlic butter.

13. Bake uncovered for 13 minutes. Rotate the pot and continue baking until the biscuits are golden brown, about 12 minutes more. Meanwhile, pick the leaves from 4 to 6 fresh basil sprigs and coarsely chop (about 2 tablespoons).

14. When the biscuits are ready, brush with the remaining garlic butter and sprinkle with the basil.

Recipe notes

(Ivy Manning is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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