2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

4 sprigs fresh thyme

1 teaspoon smoked paprika

1/4 teaspoon powdered ginger

2 pounds bottom sirloin or skirt steak, cut into bite-size chunks

1/2 cup apple cider

2 large carrots, cut into thin rounds

3 small potatoes, cut into small chunks

14 1/2-ounce can diced tomatoes, with juice

14-ounce can beef broth

1/4 cup cool water

1 1/2 tablespoons cornstarch

Salt and ground black pepper

Prepared biscuit dough or puff pastry, cut into six 2- to 3-inch rounds

Heat the oven to 350 degrees. In a large Dutch oven over medium-high, combine the oil, onion, garlic, thyme, smoked paprika and ginger. Saute until the onion is tender, about 5 minutes. Add the steak and brown on all sides, about 5 minutes. Discard the thyme sprigs. Add the cider to deglaze the pot, then use a wooden spoon to scrape the bottom to release any stuck bits. Add the carrots, potatoes, diced tomatoes and beef broth. Stir well, then bring to a simmer. Cook until the potatoes are tender, about 20 minutes. In a small glass, mix together the water and cornstarch, then add the mixture to the stew. Simmer for several minutes, or until the stew begins to thicken. Season with salt and pepper. Arrange the rounds of biscuit dough over the top of the stew. Place the pot in the oven and bake for 15 minutes, or until the biscuits have risen and browned lightly. Alternatively, the stew can be ladled into 6 large oven-safe ramekins. Arrange the ramekins on a rimmed baking sheet, then top each with a biscuit and bake. The biscuits may bake faster with this method.