This one-pot Beef Stew with Biscuits is so simple to make in the oven! The rich and comforting vegetable-beef filling is topped with easy store-bought biscuit mix and baked to golden brown perfection.
In this article you'll learn:
- How to make beef stew with biscuits including how long to cook it so the beef turns tender and the biscuits bake through on top.
- What cut of beef works best for stew, and why chuck roast gives you the most flavorful, fall-apart results.
- How to keep the biscuit topping from getting soggy, so the bottoms soak up gravy while the tops bake golden and fluffy.
- Which cooking method to use depending on your schedule, with tested instructions for oven, slow cooker, and Instant Pot.
- How to thicken beef stew properly, using flour and slow braising to create a rich, spoonable gravy.
- How to make this recipe ahead or freeze it, including when to add the biscuits for the best texture.
Generated with AI and experts from the Tara Teaspoon team.
This beef stew with biscuits is built on the same braising techniques I used developing recipes in magazine test kitchens, where consistency and flavor really matter. Properly browned beef, a rich vegetable gravy, and a simple biscuit topping baked right on top make this one of the most reliable, comforting dinners I know, and it’s been a favorite in my family for years.
This one-pot beef stew with biscuits is also a fan-favorite easy dinner. It's one of my classic winter soups, but can actually be made year-round in a slow cooker or Instant Pot when you don't feel like turning on the oven.
What makes this stew a total crowd-pleaser
This beef and vegetable stew with biscuit topping is made easy in one pot and then 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.
There's even more to love about this beef stew with biscuits:
- Easy and comforting: Just 30 minutes of prep time is required to make this rich and flavorful stew, and the oven does most of the work for you! It's total comfort food.
- Multiple cooking methods: I tested this recipe in the oven, Instant Pot, and slow cooker. Instructions for all three methods are detailed below!
- Foolproof and customizable: Use this easy recipe all year long and customize it for dietary needs with the ingredients you have on hand to make meal planning a breeze. Check out variation ideas below.
If you love soup, you'll also want to try this popular Tomato Soup with Chicken and carrot-free Broccoli Cheddar Soup (the broccoli and cheese really shine!).
Jump to:
- In this article you'll learn:
- What makes this stew a total crowd-pleaser
- Ingredients and substitutions
- How to make beef stew with biscuits
- Instant Pot and slow cooker directions
- Tara's top tips
- Variations
- How to serve beef stew with biscuits
- Equipment
- Storage and make-ahead
- FAQ
- More easy comfort food recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
Oh my goodness, it was -1 degrees yesterday and I whipped this up for dinner. Biscuits just make everything better!
- Julie
Ingredients and substitutions
For a rich and hearty stew with tender biscuits, check out these tips to help you select the best ingredients. See recipe card for quantities.
Stew ingredients
- All-purpose flour: To dredge the beef before browning. It helps thicken the stew as it cooks. You can also swap gluten-free flour here.
- Salt and pepper: Enhances the overall flavor of the stew. Season the meat generously to bring out its best flavor.
- Beef chuck roast: This is 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. I don't recommend packaged "stew meat"; it will be tasty, but not as tender, because it typically comes from the bottom round cut.
- Olive oil: Adds rich, smooth flavor when used for browning the beef and sautéing the vegetables. You can substitute with vegetable oil if needed.
- Carrots: Cut regular carrots or baby carrots into small bite-sized pieces.
- 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 Better Than Bouillon paste.
- Steak sauce: I like to use A-1 steak sauce because it adds a tangy, umami-rich flavor that deepens 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.
Biscuit ingredients
- Packaged biscuit mix: I used Bisquick to make the fluffy biscuit topping. For a gluten-free version, use a gluten-free mix or make homemade regular or gluten-free biscuit dough.
- Milk: Combines with the biscuit mix to create a light, tender dough.
How to make beef stew with biscuits
The cooking method for this stew is called braising, which is a moist-heat, slow cooking method that's perfect for tougher cuts of meat like chuck roast and stew meat. The pot stays covered in the oven and the trapped moisture will cook the meat to soft, tender perfection.
Here are the simple steps to make this stew in the oven. If you want to try a different cooking method, check the Instant Pot and slow cooker directions below! Detailed instructions for all three cooking methods are detailed 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 carrots, celery, onions, 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.
Hint: No matter the chosen cooking method, I always brown the stew meat in a pan to create amazing caramelized flavor before moving on to the next steps in the recipe.
Instant Pot and slow cooker directions
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: Brown the beef on SAUTE setting 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. Serve the biscuits with the stew.
Tara's top tips
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.
Variations
You can adjust this recipe to fit specific preferences, the ingredients you have on hand, and a variety of dietary needs.
- Other vegetables: Use parsnips, potatoes, squash, even green beans to vary the vegetables.
- Gluten-free: Use a 1-to-1 gluten-free all-purpose flour in the stew and biscuit mix to make this for gluten-intolerant eaters.
- Dairy-free: Replace the dairy milk with an unsweetened milk alternative.
- Non-alcoholic: In place of dry red wine, you can use cranberry juice or additional beef broth.
- Upgrade the topping: Sprinkle some herbs and cheese on the biscuit topping for extra flavor!
- Different protein: You can experiment and create your own recipe by swapping the beef and beef broth for chicken, or use lentils as a protein alternative.
How to serve beef stew with biscuits
Serve your stew with a delicious salad or mashed potatoes. Here are a few favorites to try:
Equipment
I love using my enameled cast iron pots (Dutch oven) 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 cooked stew to the individual containers before topping with biscuit dough. (Tastes the same by the way, wink wink).
Storage and make-ahead
Refrigerate: Let your beef stew with biscuit topping cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Biscuits can be stored with the stew or in a separate container.
Freeze: For longer storage, let the beef stew cool completely, remove the biscuits to a freezer-safe container, and transfer the stew to an airtight container or freezer-safe bag. It will keep for up to 3 months.
Reheat: If frozen, allow the beef stew and biscuits to thaw in the fridge overnight. 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. Tip: For the best texture, warm the biscuits separately or plan to bake fresh biscuits!
Make-ahead: For the best make-ahead results, make and cook the stew completely ahead of time without the biscuit topping. Cool and refrigerate it for up to 3 days. When ready to serve, follow the reheat instructions above. Finish the stew by baking the biscuits on top as directed in the recipe starting at step 4.
FAQ
Anytime you are making a beef stew or beef and biscuits, opt for a beef chuck roast. Beef chuck roast 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 as stew meat at the store are most often from the bottom round cut and don't have as much connective tissue. You can use stew meat but know that they won't be as melt-in-your-mouth tender.
Cooking the biscuit topping on top of the stew uncovered will help keep the biscuits from being soggy. The bottom of the biscuits will be soft and absorb some of the gravy from the stew, but the top will be tender with a lovely delicious crust on the top.
The flour added to the beef, plus low and slow cooking, thicken the filling. The flour absorbs moisture and gels to create a lovely gravy for the stew.
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📖 Full Recipe
Beef Stew with Biscuit Topping
Ingredients
- ¼ cup all-purpose flour (or 1:1 gluten-free 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 (or additional beef broth or cranberry juice)
- 1½ cups low-sodium beef broth (can be made from Better Than Bouillon paste)
- ¼ cup steak sauce (such as A1, or replace with Worcestershire sauce)
- 1½ teaspoons dried Italian seasoning
- 2¼ cups packaged biscuit mix (such as Bisquick or a gluten-free mix)
- ⅔ cup milk (or non-dairy milk alternative)
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 Per Serving
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!
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.