Tomato-Beef Stew With Biscuits Recipe

Name: Tomato-Beef Stew With Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef stew meat, cut into 1-inch pieces; 2 medium onions, chopped (about 1 cup); 2 tbsp vegetable oil; 2 1/2 cups hot water; 1 tbsp sugar; 1 1/2 tbsp salt; 1/4 tsp pepper; 1 can (16 oz) whole tomatoes, undrained; 1 can (6 ounces) tomato paste; 1 can (4 ounces) mushroom stemps and pieces, undrained; 1 cup thinly sliced carrots; 2 medium stalks celery, cut into slices (about 1 cup); 1/2 tsp dried thyme leaves; 1/4 tsp dried marjoram leaves; 1 bay leaf; 1/4 cup cold water; 2 tbsp all-purpose flour; Sour Cream Biscuits (see recipe)

Servings: persons

2 pounds beef stew meat, cut into 1-inch pieces
2 medium onions, chopped (about 1 cup)
2 tbsp vegetable oil
2 1/2 cups hot water
1 tbsp sugar
1 1/2 tbsp salt
1/4 tsp pepper
1 can (16 oz) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stemps and pieces, undrained
1 cup thinly sliced carrots
2 medium stalks celery, cut into slices (about 1 cup)
1/2 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
1 bay leaf
1/4 cup cold water
2 tbsp all-purpose flour
Sour Cream Biscuits (see recipe)

1
Cook and stir beef and onions in oil in Dutch oven until beef is brown.
2
Stir in hot water, sugar, salt, pepper, tomatoes, tomato paste and mushrooms.
3
Heat to boiling, stirring occasionally.
4
Reduce heat.
5
Cover and simmer, stirring occasionally until beef is almost tender, about 1 1/2 hours.
6
Add carrots, celerty, thyme, marjoram and bay leaf.
7
Cover and simmer 30 minutes.
8
Remove bay leaf.
9
Mix cold water and flour until smooth.
10
Gradually stir into beef mixture.
11
Heat to boiling, stirring occasionally.
12
Boil and stir 1 minute.
13
Reduce heat.
14
Heat oven to 450.
15
Prepare Sour Cream Biscuits.
16
Drop dough by spoonfuls onto hot beef mixture.
17
Bake until biscuits are brown, about 10 minutes

781

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 2 pounds beef stew meat, cut into 1-inch pieces, 2 medium onions, chopped (about 1 cup), 2 tbsp vegetable oil, 2 1/2 cups hot water, and more.

Yes, Tomato-Beef Stew With Biscuits 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!

Tomato-Beef Stew With Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions