Hearty Beef Stew & Biscuits

It’s been a long, cold, wintry day. I woke up to a beautiful 6 inches of untouched, pristine white fluffy snow. By the time I went to work it had warmed up and was a gushy mess of ugly brown/gray mush! It warmed up enough to melt everything off the roads…..but then came the freezing rain…and the 23 degrees. The ice that covered everything was a good inch thick at least! So after freezing my puny little butt off attempting to scrape my car windows (I’m wishing for covered parking to appear at my office tomorrow!!) and not enough gas to even get it warm…I had to book it over blindly to the nearest gas station and fill up. Then trying desperately to get that darn ice off my car enough to see! So getting home an hour late, and not being able to feel my fingers, toes or face….I’m ready for a  hot meal! Thank goodness I had the foresight to make a nice big batch of home made beef stew the other night! Throw some quick biscuits in the oven while the stew warms up and viola! I nice hearty meal to warm me up! Nothing like a hot bowl of stew to comfort you on a frigid winter night! Just wish my fireplace was a gas one right now instead of a wood-burning one! So messy and not much heat! Oh well….. I’m ready to go curl up in a nice warm blanket with my hubby and settle in for the evening with a good movie! This storm seems to be everywhere, and who knows what we’ll wake up to in the morning. Guess I’m gonna plan on some nice hot oatmeal for breakfast! Start the day out right! So if you’re in the same boat as me……give this one a try!  Its hard to find a good beef stew recipe……but this one is so easy to make, and it tastes amazing! Everything is so tender and delicious! It takes some time to cook, but slow cooking is SO worth the wait! Enjoy! 🙂

Hearty Beef Stew (Printable Version)


  • 1 1/2 lbs beef stew meat, cut into 1/2″ pieces
  • 1/2 c GF flour, seasoned with salt and pepper
  • 3 tbsp canola oil
  • 1+ qt beef stock
  • 2 ribs celery, sliced
  • 3 lg carrots, sliced
  • 1 med onion, cut into twelve pieces
  • 2-3 cloves of garlic
  • 1 tsp thyme
  • 3 med Yukon gold potatoes, diced
  • 1 more medium onion, cut into twelve pieces
  • a roux made of 3 tbsp each butter and GF flour
  • 1 c frozen peas, defrosted


  1. Put the oil in a large and heavy stew pot, and warm to medium.
  2. Pat dry the meat. Then toss in the flour until coated.
  3. Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
  4. Once browned, add the first onion, carrots, and celery, garlic and thyme. Add enough stock to cover.  Stir everything up, cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as it’s covered it won’t dry.
  5. About an hour before eating, add the potatoes and the second onion.  Add more stock to cover again. Continue simmering at a bit higher rate.
  6. Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating.  Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.

Baking Powder Drop Biscuits (Printable Version)


  • 1 cup GF flour + ½ tsp X-gum
  • 1/2 Tbsp baking powder
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 2 Tbsp cold butter, diced up
  • 1/2 cup almond milk


Preheat the oven to 450° and spray a 6 count muffin tin with cooking spray.

Stir the dry ingredients together in a mixing bowl. Cut in the butter with a pastry blender.

Stir in the milk until just moistened.

Divide the dough evenly between the prepared cups.

Bake for 12 minutes or until golden on top.


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