Ranch House Stew with Biscuit Crust Recipe

Name: Ranch House Stew with Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef rump or 4 lbs stew meat, cut into cubes; 4 large onions, chopped; ¾ cup flour; 1 teaspoon paprika; 1 cup canned tomato; 1 cup beer (optional); 2 teaspoons Worcestershire sauce; 4 cups brown stock or 4 beef bouillon cubes, dissolved in water; 3 bay leaves; 1 teaspoon parsley; ¼ teaspoon thyme; 2 cups mushrooms, whole or sliced; 1 teaspoon salt; pepper; 2 cups flour; 1 tablespoon baking powder; ½ teaspoon salt; 4 tablespoons butter; 1 egg; ¾ cup milk

Servings: persons

4 lbs beef rump or 4 lbs stew meat, cut into cubes
4 large onions, chopped
¾ cup flour
1 teaspoon paprika
1 cup canned tomato
1 cup beer (optional)
2 teaspoons Worcestershire sauce
4 cups brown stock or 4 beef bouillon cubes, dissolved in water
3 bay leaves
1 teaspoon parsley
¼ teaspoon thyme
2 cups mushrooms, whole or sliced
1 teaspoon salt
pepper
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons butter
1 egg
¾ cup milk

1
Stew: Trim fat from meat.
2
Place pieces of fat in a heavy pan to render fat.
3
Discard the dried bits.
4
Brown meat in fat (add lard if there is not enough).
5
Remove meat and brown onions.
6
Return the meat to the pan.
7
Add flour and paprika.
8
Stir well.
9
Continue cooking for a few minutes.
10
Add tomatoes, beer, Wrocestershire sauce, stock, bay leaves, parsley and thyme.
11
Cover and bake in a 300f degree oven or simmer on top of stove for 3 hours, until meat is tender.
12
Add mushrooms, salt and pepper.
13
Pour stew into a 3 quart casserole or two smaller casseroles.
14
Prepare the biscuit crust.
15
Biscuit Crust: Mix dry ingredients.
16
Work in butter until mixture resembles crumbs.
17
Beat egg with the milk.
18
Make a well in the centre of dry ingredients; pour in egg and milk and mix until one lump of dough is obtained.
19
roll out on a floured board to 1/2 inch thickness.
20
Cut to fit the size of the casserole.
21
Place the dough over the stew in casserole and seal edge tightly to keep flavour in.
22
Brush the top with milk and bake in a 400f degree oven for approximately 20 minutes or until browned.
23
If serving this stew to guests, prepare stew ahead of time and have ingredients measured for the biscuit topping.
24
The dish will then take only a few minutes to assemble.
25
Serve with hearty veggies one the side, roasted root veggies go well, carrots, rutabega, parsnips, and potatoes, etc.

1700

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lbs beef rump or 4 lbs stew meat, cut into cubes, 4 large onions, chopped, ¾ cup flour, 1 teaspoon paprika, and more.

Yes, Ranch House Stew with Biscuit Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ranch House Stew with Biscuit Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions