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Beef and Vegetable Stew with Biscuit Topping

This delicious, saucy beef and vegetable stew is made better with biscuits baked right on top. Some call it a casserole, some call it a stew. Either way it’s comfort food.

 

I took the liberty of developing it for a traditional casserole vessel, or if you want, individual servings. They are just so cute individual!! (Tastes the same by the way, wink). You can cook this in a Dutch oven, or oven-proof soup pot. The method is braising, so the pot stays covered in the oven and the meat gets soft and tender. The perfect beef stew.

Beef and Vegetable Stew with Biscuit Topping

 

5 from 1 vote
Beef and Vegetable Stew with Biscuit Topping
Work Time
35 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 55 mins
 
With its biscuit topping and rich flavors, this is the perfect comfort food
Course: Main Course
Cuisine: American
Keyword: beef and veggies, biscuit topping, Stew
Calories: 3810 kcal
Ingredients
  • ¼ cup all-purpose flour
  • ½ tsp each salt and pepper
  • 2 lbs beef stew meat cut into 1-inch pieces
  • 2 tbsp olive oil
  • 5 carrots cut into ½-inch slices
  • 3 celery stalks coarsely chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 6 oz white button mushrooms sliced ⅜ inch thick
  • 1 cup dry red wine
  • 1 cup low-sodium beef broth
  • ¼ cup steak sauce such as A1
  • tsp dried Italian seasoning
  • cups packaged biscuit mix
  • cup milk
Instructions
  1. Heat oven to 325°F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat. in two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.

  2. About 20 min before serving, stir together biscuit mix and milk until just combined.
  3. Increase oven to 400°. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min.
Recipe Notes

This is a delicious, saucy beef stew, made better with biscuits baked right on top.

**For the Instant Pot, brown the beef on SAUTE in batches. Remove to a plate. Add the vegetables and SAUTE for a few minutes. Return beef to the pot and the other ingredients. PRESSURE COOK on HIGH for 35 minutes. 

Nutrition Facts
Beef and Vegetable Stew with Biscuit Topping
Amount Per Serving
Calories 3810 Calories from Fat 1314
% Daily Value*
Total Fat 146g 225%
Saturated Fat 42g 210%
Cholesterol 729mg 243%
Sodium 6738mg 281%
Potassium 5358mg 153%
Total Carbohydrates 275g 92%
Dietary Fiber 22g 88%
Sugars 70g
Protein 292g 584%
Vitamin A 1038.6%
Vitamin C 48.8%
Calcium 96.6%
Iron 193%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Recipe by Tara Bench
Food Stylist Nicole Faber
Prop Stylist Carol Linnan
Originally Published in Ladies’ Home Journal January 2009

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