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Beef Stew Biscuit Pot Pie

A delightful combination of savory beef stew wrapped in flaky biscuits, perfect for a cozy winter dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Beef Stew
  • 1 lb beef stew meat Chuck roast is recommended for best flavor.
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 2 cups beef broth
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • to taste Salt and pepper
For the Biscuit Topping
  • 1 can (10 oz) refrigerated biscuit dough
  • as needed tablespoons Olive oil For browning the beef.

Method
 

Preparation
  1. In a large skillet, heat a bit of olive oil over medium heat. Add the beef stew meat and brown them on all sides.
  2. Toss in the chopped onion, sliced carrots, and diced potatoes into the skillet. Sauté until the vegetables begin to soften, about 5-7 minutes.
  3. Stir in the beef broth, frozen peas, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.
Baking
  1. Preheat your oven to 375°F (190°C). Once the stew base is ready, pour it into a baking dish.
  2. Cut the refrigerated biscuit dough into quarters and arrange them evenly over the top of the stew mixture.
  3. Place the baking dish in the preheated oven and bake for 15-20 minutes or until the biscuit topping is golden brown.
Serving
  1. Allow the pot pie to cool slightly before serving.

Notes

This dish pairs beautifully with a light side salad or steamed green veggies. For leftovers, store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F until warmed through.