Biscuit Beef Stew

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Hearty meal. Made for cold winter days watching the flakes fly outside, delicious mouthwatering smells inside...


  • 2 lbs. beef, 1-inch cubed
  • 1 cup onion, chopped
  • 2 Tbsp. vegetable oil
  • 1 32 oz. can tomatoes, chopped
  • 4 oz. mushrooms, chopped
  • 2-1/2 cups water, hot
  • 1-1/2 tsp salt
  • 1/4 tsp. pepper
  • 1 Tbsp. sugar
  • 1/4 tsp dried marjoram
  • 1/2 tsp. dried thyme
  • 1 cup potatoes, peeled,cubed
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1/4 cup water, cold
  • 2 Tbsp. Hodgson Mill All Purpose White Flour
  • 2 cups Hodgson Mill Insta-Bake
  • 1/3 cup butter, melted
  • 1 cup sour cream


Brown beef and onion in oil in a Dutch oven. Add tomatoes, including liquid, mushrooms, hot water, salt, pepper and sugar. Heat to boiling; reduce heat; cover and simmer until beef is tender, about 1-1/2 hours. 


Add marjoram, thyme, potatoes, celery and carrots. Cover and simmer an additional 30 minutes until vegetables are tender. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly for 1 minute then remove from heat. Mix Insta-Bake, butter and sour cream until well blended. Drop by spoonful onto hot stew mixture and bake in preheated 450°F oven 10 minutes or until biscuits have browned.


NOTE: If you don’t have a large oven-safe pot or dutch oven, you may cook the stew on the stovetop, transfer to a 9x13-inch pan, and add biscuit dumplings and bake as directed.

5-6 servings Print this Recipe

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