Beef Stew with Biscuit Topping

4.41 from 10 votes

Beef Stew with Biscuit Topping

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.

Prep Time35

Cook Time1 20

Total Time2

Course: Main Course

Cuisine: American

Keyword: beef and veggies, biscuit topping, Stew

Servings: people

Calories: 629kcal

Author: Tara Teaspoon

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

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 stew ingredients. PRESSURE COOK on HIGH for 35 minutes, until the beef is tender. Bake the biscuits in a baking dish in a 400ºF oven for about 15 minutes.

• For the Slow Cooker, brown the beef 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.

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