The one pot Beef Stew with Biscuits is so easy to make in the oven! The rich and comforting beef and vegetable filling is topped with easy store-bought biscuit mix and baked to golden brown perfection.
This beef and vegetable stew with biscuit topping is a total crowd pleaser any time of year. Made easy in one pot and baked in the oven, it's perfect for a busy weeknight or entertaining on the weekend. The biscuit topping is simple to assemble with store-bought biscuit mix, and adds a special touch.
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This one pot beef stew is a fan favorite for an easy dinner any time of the year. It's one of my classic winter soups, but works year-round in a slow cooker or Instant Pot.
You'll want to try this carrot-free Broccoli Cheddar Soup, where the broccoli and cheese really shine! Enjoy Butternut Squash Soup, which is easy to double and freeze for later. And, don't miss the popular Tomato Soup with Chicken.
Why you'll love this recipe
- It's comforting and full of rich flavors from beef and vegetables.
- 30 minutes minimal prep time and effort. The oven does most of the work for you!
- Multiple cooking methods: I tested this recipe in the Instant Pot and slow cooker, and I share the instructions for both.
- This foolproof stew is a game-changing recipe for a family throughout the year, so you can use it for menu planning.
- Customizable: Feel free to customize the recipe with your favorite vegetables, or even add herbs and cheese to the biscuit topping!
Slow cooked beef stew
I cooked this beef and vegetable stew in the oven in a Dutch oven. You could cook it in the slow cooker if you'd like. I give Instant Pot instructions on the recipe too.
I love using my enameled cast iron pots for hearty, oven-cooked meals during colder months. It warms the house and the cast iron seems to give food a richness that a slow cooker sometimes can't.
If you want to make individual servings use these cute mini Dutch ovens. They are just so sweet! Simply transfer the stew to the individual containers before topping with biscuit dough. (Tastes the same by the way, wink).
Ingredients
- All-purpose flour: Used to dredge the beef before browning. It helps thicken the stew as it cooks. You can swap gluten-free flour in here.
- Salt and Pepper: Enhances the overall flavor of the stew. Season the meat generously to bring out its best flavor.
- Beef chuck roast: The ideal cut for stew, as it becomes tender and flavorful after long, slow cooking. You can substitute with brisket or another well-marbled cut. Packaged "stew meat" will be tasty, but not as tender as it is typically the bottom round cut.
- Olive oil: Used for browning the beef and sautéing the vegetables, adding a rich, smooth flavor. You can substitute with vegetable oil if needed.
- Carrots: If you have them, feel free to cut baby carrots into smaller pieces for this ingredient.
- Celery: Wash and cut the celery into pieces about the size of the carrots.
- Onion: Use a yellow or white onion for the best savory flavor.
- Garlic: Adds aromatic depth and a savory bite to the stew. You can use garlic powder in a pinch, but fresh garlic is best.
- White button mushrooms: If desired, you can substitute with cremini or portobello mushrooms for a deeper flavor.
- Dry red wine: For a non-alcoholic substitute, use additional beef broth or cranberry juice.
- Beef broth: Opt for low-sodium broth if you want more control over the saltiness. I often make my broth from the Better Than Bouillon paste.
- Steak sauce: A-1 sauce adds a tangy, umami-rich flavor to deepen the stew’s complexity. Worcestershire sauce can be used as a substitute.
- Italian seasoning: A blend of herbs like oregano, basil, and thyme adds aromatic flavor and complements the richness of the beef. You can also use fresh herbs if you have them on hand.
- Packaged biscuit mix: Bisquick is used to make the fluffy biscuit topping. For a gluten-free version you can use homemade biscuits or a gluten-free mix.
- Milk: Combined with the biscuit mix to create a light, tender dough.
How to make beef stew with biscuit topping:
The cooking method for this stew is braising, so the pot stays covered in the oven, and the meat gets soft and tender. Braising is a moist-heat cooking method and perfect for tougher cuts of meat like stew meat.
I like to brown my stew meat in the pan to get some caramelized flavor before adding the liquid. Here are the simple steps to make this stew, and the detailed instructions are in the recipe card.
- Step 1: Toss beef with flour and salt and pepper. Cook in batches with the oil, browning, then removing from the pan.
- Step 2: Add the onions, celery, carrots, and garlic to the pot and cook until just softened, scraping up the browned bits from the bottom of the pan.
- Step 3: Add the beef back to the pan with the remaining vegetables, seasonings, and liquids. Cover and bake according to recipe.
- Step 4: Mix biscuit dough and scoop onto the stew. Bake, uncovered, until the biscuit topping is cooked through.
Instant Pot and Slow Cooker Instructions
Start cooking this stew on the stove, to brown the meat and combine the flavors. Then transfer the pot, covered, to the oven to slow cook. If you want a different method, try the variations below.
Slow Cooker Instructions
For the Slow Cooker, brown the beef in batches in a Dutch oven or in a skillet before transferring it to your slow cooker. Deglaze the pan with the broth, then transfer the liquid and browned bits to the slow cooker.
Add the other stew ingredients to the slow cooker, and stir to combine. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender.
About 25 minutes before serving, mix the biscuit batter and drop spoonfuls on top of the stew. Cover and cook on high for another 20 to 25 minutes, or until the biscuits are steamed and cooked through. Alternately bake the biscuits in a baking dish in a 400ºF oven for about 15 minutes.
Instant Pot Instructions
For the Instant Pot, brown the beef on SAUTE in batches. Remove to a plate. Add the carrots, celery, onions, and garlic and SAUTE for a few minutes. Return beef to the pot and the other stew ingredients.
PRESSURE COOK on HIGH for 35 minutes, until the beef is tender. Let the Instant Pot auto release at least 10 minutes. Bake the biscuits in a baking dish in a 400ºF oven for about 15 minutes.
Tara's Tip
You can adjust this recipe for various dietary needs. See the ingredients section, expert tips section, or the recipe card for detailed options on making this stew gluten-free, dairy-free, or non-alcoholic.
Expert Tips and Variations
- Brown the meat properly: Take the time to brown the beef in batches so each piece gets a nice, browned crust. Don’t overcrowd the pan, as this will steam the meat instead of searing it. That rich, caramelized exterior adds incredible depth of flavor to the stew.
- Layer your flavors: After removing the beef, sauté the vegetables in the same pan to soak up all the tasty bits left behind. Don’t rush this step—cooking the onions, carrots, celery, and garlic until they’re softened and just starting to brown adds a ton of flavor.
- Bake the biscuits until golden: If your biscuits are taking longer to brown, try brushing the tops with a little melted butter or milk for a beautiful golden crust. Make sure the stew is bubbly and hot before adding the biscuits so they bake evenly from the top and bottom.
- Dietary variations: Use gluten-free flour and biscuit mix to make this for gluten-intolerant eaters. Use a dairy milk alternative in place of the milk for the biscuits for a dairy-free version. Use cranberry juice or extra beef broth in place of the red wine for a non-alcoholic version.
Storage and Freezing Instructions
For storing beef stew with biscuit topping, let it cool to room temperature then store in an airtight container in the fridge for up to 3 days. You can store the biscuits separately or with the stew. When you're ready to enjoy the leftovers, reheat the stew in a covered dish in the oven at 350°F for 20 to 25 minutes, or use the microwave. If reheating both the stew and biscuits together, cover with foil in the oven to help retain moisture.
For longer storage, freeze the beef stew. Let the stew cool completely before removing the biscuits and transferring it to an airtight container or freezer-safe bag, and it will keep for up to 3 months. Wrap the biscuits separately to freeze, or plan to make fresh biscuits when ready to eat.
When you're ready to serve, thaw the stew in the fridge overnight. Reheat the thawed stew on the stovetop or in the microwave, and bake fresh biscuits or warm frozen ones separately for the best texture.
What to Serve with Beef Stew and Biscuits
Try delicious salads and mashed potatoes with this beef stew. Here are a few favorites:
- Rosemary Mashed Potatoes
- Kale and Butternut Squash Salad
- Fluffy Mashed Potatoes
- Shredded Brussels Sprouts Salad
FAQs
Anytime you are making a beef stew or beef and biscuits opt for a beef chuck roast. Beef chuck cut and can be bought in large pieces or cut into small pieces. The beef chuck has both internal fat marbling, and connective tissue that turns tender with long cooking.
Cuts labeled "stew meat" at the store are most often from the bottom round cut and don't have as much connective tissue. These pieces can dry out and won't be as melt-in-your-mouth tender.
Cooking the biscuit topping on top of the stew and keeping it uncovered will help keep the biscuits from being soggy.
Only the bottom of your biscuits will be soft and absorb some of the gravy from the stew. The rest of the biscuit will be tender and delicious with a lovely crust on the top.
The added flour, plus low and slow cooking thicken the filling. The flour absorbs moisture and gels to create a lovely gravy for the stew.
You can make it gluten-free using a 1-to-1 Gluten Free all-purpose flour in place of regular flour. Please use gluten free biscuit dough or omit the biscuits to make it completely GF.
For the best make-ahead results, make and cook the stew completely ahead of time. You can cool and chill the stew and refrigerate it for up to 3 days.
When ready to serve, gently heat the stew on the stovetop or in the oven, then bake the biscuits on top as directed in the recipe so they are freshly baked.
More easy comfort food recipes:
- Moroccan Chicken Stew served with couscous
- Beef and Bean Chili with toppings
- Porcupine Meatballs with Moroccan flavors
- Slow Cooker Cuban Beef (Ropa Vieja)
- Beef and Squash Stew with butternut squash
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📖 Recipe
Beef Stew with Biscuit Topping
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds beef chuck roast (cut into 1-inch pieces)
- 2 tablespoons olive oil
- 5 carrots (cut into ½-inch slices)
- 3 celery stalks (coarsely chopped)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 6 ounces white button mushrooms (sliced ⅜ inch thick)
- 1 cup dry red wine
- 1½ cups low-sodium beef broth
- ¼ cup steak sauce (such as A1)
- 1½ teaspoons dried Italian seasoning
- 2¼ cups packaged biscuit mix (such as Bisquick)
- ⅔ cup milk
Instructions
- 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 tablespoon oil over medium-high heat. In two batches, cook beef (adding 1 tablespoon oil to second batch), turning, until browned, about 4 minutes. Transfer to a plate.
- Add carrots, celery, onion, and garlic to pot. Cook, stirring until just softened, 8 minutes. Stir in beef, mushrooms, wine, broth, steak sauce, and Italian seasoning. Cover and place in oven; bake 50 minutes, or until beef is tender. Remove from oven.
- Stir together biscuit mix and milk until just combined.
- Increase oven to 400°. Drop biscuit batter in mounds over beef stew. (To make individual servings, transfer beef mixture to 6 pint-size casserole dishes.) Bake, uncovered, until biscuits are lightly browned and cooked through, 15 to 20 minutes.
- Serve immediately. Store cooled leftovers in an airtight container in the fridge up to 3 days.
Notes
Nutrition
Soup, Stews, and Chili Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe by Tara Teaspoon. Food Stylist Nicole Faber. Prop Stylist Carol Linnan. Originally Published LHJ 01/09. Post updated October 2024.
Mary says
Love the idea of individual bowls of this delicious stuff!
Julie says
Oh my goodness, it was -1 degrees yesterday and I whipped this up for dinner. Biscuits just make everything better!
LisaLisa says
OMgoodness this soup looks delicious! I don't eat beef my family does. This would make a great dish to make this weekend. I'm trying your recipe and thanks for sharing this with us.