Beef and Vegetable Stew with Biscuit Topping

This is a delicious, saucy beef stew, made better with biscuits baked right on top. Some call it a casserole, some call it a stew. I call it whatever you want to hear that will make you want to cook it, then feed it to me right this minute.

I took the liberty of developing it for a traditional casserole vessel, or if you want, individual servings. They are just so cute individual!! (Either way tastes the same by the way, wink)

Happy comfort-fooding

Beef and Vegetable Stew with Biscuit Topping


Beef and Vegetable Stew with Biscuit Topping

Prep Time: 35 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6

Calories per serving: 700

Fat per serving: 38.5 g

Beef and Vegetable Stew with Biscuit Topping

With its biscuit topping and rich flavors, this is the perfect comfort food


  • 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)
  • 1½ tsp dried Italian seasoning
  • 2¼ cups packaged biscuit mix
  • ⅔ cup milk


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

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