Beef and Vegetable Stew With Biscuit Topping

The cold of winter calls for some tasty soup to warm you up.

Tara Bench shares the recipe for Beef and Vegetable Stew With a Biscuit Topping.

Find more of Tara’s recipes on her website,

Beef and Vegetable Stew With Biscuit Topping
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

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.

About 20 min before serving, stir together biscuit mix and milk until just combined.

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.

**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 ingredients. PRESSURE COOK on HIGH for 35 minutes.

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