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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Step 3

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.

Step 4

Remove the browned beef from the pot and set aside.

Step 5

Add the diced onion, carrots, celery, and potato to the pot, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 7

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Once the stew is ready, remove the bay leaves and taste for seasoning, adding more salt or pepper as needed.

Step 12

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.

Step 13

Transfer the pot to the preheated oven and bake, uncovered, for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Step 14

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

Serving size	(2879.8g)

Amount per serving	% Daily Value*
Calories	3838.8

Total Fat 229.9g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 585.7mg	0%
Sodium 9499.9mg	0%
Total Carbohydrate 282.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 39.9g
Protein 172.2g	0%

Vitamin D 101.5IU	0%
Calcium 1045.1mg	0%
Iron 31.7mg	0%
Potassium 5455.1mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 17.7%

Carbs: 29.1%