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Beef and Biscuit Stew

1 review
Total Time
Prep: 2-3/4 hours Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Sylvia Sonneborn, York, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2023

This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's—she had to cook for nine children! Better yet, my brothers, sisters and I loved it.

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Test Kitchen Approved

Beef and Biscuit Stew

1 review
Prep Time 2 hours 45 min
Cook Time 20 min
Yield 10 servings

Ingredients

  • 2 pounds beef stew meat (1-in. cubes)
  • All-purpose flour
  • 2 tablespoons canola oil
  • 2 beef bouillon cubes
  • 2 cups boiling water
  • 1 teaspoon each chopped fresh parsley, rosemary and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 small potato, peeled and cut into 1-in. pieces
  • 3 small onions, cut into 1-in. pieces
  • 4 carrots, sliced
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • BISCUIT DOUGH:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 3/4 to 1 cup 2% milk
  • Melted butter
Text Ingredients

Directions

  1. Coat cubed beef with flour, shaking off excess. Heat oil in an oven-safe Dutch oven over medium heat; working in batches, brown beef on all sides. Remove beef from Dutch oven and set aside. Dissolve bouillon in boiling water; add to Dutch oven, stirring to loosen browned bits from bottom. Return beef to Dutch oven; add parsley, rosemary, thyme, salt and pepper and stir to combine.
  2. Bring to a boil; reduce heat, cover and simmer until meat is tender, 1-1/2 to 2 hours. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, 30-45 minutes longer. Mix the cornstarch and cold water; stir into stew and cook until thickened and bubbly.
  3. For biscuits, combine flour, baking powder and salt in a large bowl. Stir in oil and enough milk to form a light, soft dough, mixing just until combined. Drop by tablespoonfuls on top of stew. Brush tops of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done. If desired, sprinkle with additional fresh herbs just before serving.

Nutrition Facts

1 cup: 382 calories, 13g fat (4g saturated fat), 59mg cholesterol, 542mg sodium, 43g carbohydrate (6g sugars, 4g fiber), 23g protein.

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