Country Beef Stew with Biscuits
Warm up on chilly days with tender, slow-cooked beef, hearty vegetables, and a rich savory broth topped with golden, fluffy biscuits. Country Beef Stew with Biscuits is the ultimate comfort food—easy to make, versatile, and perfect for family dinners, entertaining guests, or meal prep.
Ingredients
- For the Stew
- 2 lbs beef stew meat cubed
- 4 –5 large carrots chopped
- 3 –4 celery stalks chopped
- 2 –3 potatoes diced
- 1 large onion diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cooking oil
- For the Biscuits
- 1 package biscuit dough or homemade biscuits
- Optional Ingredients
- Peas corn, or green beans
- Worcestershire sauce for extra flavor
- Garlic for added aroma
- Cheese-topped biscuits for indulgence
Instructions
- Prepare the Beef
- Season beef cubes with salt and pepper.
- Heat oil in a large skillet or Dutch oven.
- Brown beef in batches until all sides are seared.
- Cook the Stew
- In the same pot, sauté onions, carrots, and celery until softened.
- Stir in tomato paste and flour to form a thickened base.
- Pour in beef broth and return browned beef to the pot.
- Add potatoes, thyme, and rosemary.
- Simmer on low for 1.5–2 hours (or slow cooker on low for 6–8 hours) until beef is tender and flavors meld.
- Add Biscuits
- Preheat oven according to biscuit package instructions.
- Spoon stew into an oven-safe dish if needed.
- Arrange biscuit dough evenly on top of the stew.
- Bake 12–15 minutes until biscuits are golden and cooked through.
- Serve
- Serve directly from the dish while hot.
- Garnish with fresh parsley or thyme.
- Optional: Pair with a simple salad or crusty bread.
Notes
- Brown beef thoroughly to enhance flavor.
- Use a mix of vegetables for texture, sweetness, and color.
- Avoid over-stirring after placing biscuits on top to prevent sinking.