Ranch House Stew with Biscuit Crust
Cozy up with a hearty and comforting Ranch House Stew with Biscuit Crust, the perfect blend of rustic flavors and homestyle charm. This one-pot wonder features tender, slow-simmered beef mingling with a medley of carrots, celery, potatoes, and a rich beef broth infused with garlic, thyme, and tomato paste. Topped with a golden biscuit crust made from fluffy Bisquick dough, this stew transforms into a satisfying meal that feels like a warm hug on a chilly evening. With just 15 minutes of prep time and the ease of an oven-safe Dutch oven, this recipe is a no-fuss option for busy weeknights or casual family dinners. Serve steaming hot and let every spoonful offer the perfect balance of savory stew and buttery biscuits.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stew beef, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 1 large russet potato, peeled and diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 0.5 teaspoons dried thyme
- 2 leaves bay leaves
- 2 cups bisquick or biscuit mix
- 0.75 cups milk
- 3 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Season the stew beef with salt and pepper, then sear the pieces in the hot oil until browned on all sides, about 5 minutes. Work in batches if necessary to avoid overcrowding the pot.
Remove the browned beef from the pot and set aside.
Add the diced onion, carrots, celery, and potato to the pot, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring to prevent lumps. Add the tomato paste, dried thyme, and bay leaves, and mix until everything is combined.
Return the browned beef to the pot, bring the mixture to a simmer, and cover with a lid. Let it simmer gently for 45-60 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
While the stew is simmering, prepare the biscuit topping. In a bowl, combine the bisquick or biscuit mix, milk, and melted butter until a soft dough forms.
Once the stew is ready, remove the bay leaves and taste for seasoning, adding more salt or pepper as needed.
Drop spoonfuls of the biscuit dough onto the surface of the stew to create a crust. Be sure to leave some space between each spoonful for the biscuits to expand.
Transfer the pot to the preheated oven and bake, uncovered, for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Allow the stew to rest for 5 minutes before serving. Scoop generous portions of stew with biscuit crust onto plates or into bowls, and enjoy!
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 9500 mg | 413% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 39.9 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1045 mg | 80% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5455 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
