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


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
  • 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
  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.

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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