Classic Beef Stew & Biscuits

A warm, hearty, old-fashioned beef stew simmered until the meat is melt-in-your-mouth tender and the vegetables are rich with savory flavor. Served with a buttery, oven-fresh biscuit, this dish is pure cozy comfort — perfect for chilly evenings, Sunday suppers, or anytime you crave a homestyle meal.

Yield

Serves 4–6

Ingredients

For the Beef Stew

2 lbs stewing beef, cut into chunks
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
2 celery stalks, sliced
3 tbsp flour
4 cups beef broth
1 cup red wine (optional — extra broth if not using)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt & pepper to taste
Fresh parsley, for garnish

For the Homemade Biscuits

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾–1 cup milk

Instructions

Step 1: Brown the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season beef generously with salt and pepper.
Add beef in batches and brown on all sides. Remove and set aside.

Step 2: Build the Flavor

Lower heat to medium.
Add onion, garlic, and celery. Cook 3–4 minutes until softened.
Stir in flour and cook for 1 minute to thicken.
Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.

Step 3: Simmer the Stew

Return beef to the pot.
Pour in beef broth and red wine (if using).
Bring to a simmer, then reduce heat to low.
Cover and cook 1 hour.

Add carrots and potatoes.
Simmer another 45–60 minutes, or until beef is fork-tender and vegetables are soft.

Step 4: Make the Biscuits

Preheat oven to 425°F (220°C).
In a bowl, whisk flour, baking powder, and salt.
Cut in cold butter with a pastry cutter until crumbly.
Stir in milk just until dough forms.
Turn onto a floured surface, pat to 1-inch thickness, and cut into circles.
Bake on a parchment-lined sheet 12–15 minutes until golden.

Step 5: Serve

Ladle hot beef stew into bowls.
Top with a warm biscuit or place it on the side for dipping.
Garnish with fresh parsley.

Kitchen Tips

• Browning the beef first gives the stew deeper flavor — don’t skip it.
• Add peas in the last 5 minutes for extra color.
• If stew is too thin, simmer uncovered for 10 minutes to thicken.
• Biscuits freeze beautifully — reheat for instant comfort food nights.

Nutritional Information (Per Serving)

Calories 520, Protein 32g, Fat 20g, Carbohydrates 52g, Fiber 4g, Sugars 5g, Sodium 880mg