Thick, rich, and hearty beef stew topped with hot, flaky biscuits — all cooked in your slow cooker or crockpot. One pot to prepare in the morning and a satisfying meal waiting when you get home.
This stew is made with simple, fresh ingredients and is sure to fill even the biggest appetites. Whether your household has been active outdoors, working up an appetite, or you just want a comforting dinner after a long day, this recipe delivers.
It’s also perfect for gatherings like tailgates, potlucks, or when you want to use a roast you’ve been saving in the freezer. A deep, flavorful gravy and generous chunks of vegetables make this stew a complete, satisfying meal.
Freezer Prep Tip
One of my favorite shortcuts is prepping and freezing vegetables. If you often buy more carrots, celery, or potatoes than a single recipe requires, chop the extras into usable sizes and freeze them in labeled bags. When you need a quick start to a stew, soup, or casserole, you’ll already have prepped veggies ready to go.
Try making a few combinational packs to save time:
Vegetables for Stew: large chunks of potatoes, carrots, celery, onions, squash, or sweet potato.
Soup Vegetables: small diced carrots and celery.
Casserole Veggies: small diced carrots, celery, onions, and potatoes.
Label the bags with a permanent marker and store them in the freezer so you can reach for them when you want a simple, quick meal.
For convenience, this recipe uses prepared biscuit dough from the tube. Simply place the biscuits on top of the simmering stew in the crockpot during the last stage of cooking — cover and let them bake right on top. No oven needed, and minimal extra energy is used.
Make It a Meal
This dish is hearty enough to be a full meal on its own. If you’d like a warm dessert to finish, an apple croissant or similar pastry pairs nicely with the comfort of stew and biscuits.
Variations
Use whatever meat you have on hand: beef, venison, pork, or another favorite cut. If you’re shopping, look for sales on roasts such as chuck or similar cuts that become tender and flavorful when slow-cooked.
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If you try this recipe, I’d love to hear how it turned out. Share a photo or leave a comment to let others know what you changed or added to make it your own.
Crockpot Beef Stew and Biscuits Recipe
Ingredients:
Beef roast, potatoes, carrots, celery stalk, onion, beef broth, beef gravy powder, prepared biscuits
Recipe Directions:
Place the meat in the bottom of the crockpot. Chop vegetables into 1/2–1 inch pieces and place them over the meat. Add beef broth. Cook on high for 6 hours or on low for 8 hours. Remove 1 cup of broth, whisk in the beef gravy powder until dissolved, and return the thickened gravy to the crockpot. Open the biscuit dough and arrange the biscuits on top of the stew. Cover and cook on high for about 45 minutes, or until the biscuits are fully baked.
Crockpot Beef Stew and Biscuits
Thick, rich, hearty beef stew with hot, flaky biscuits made right in your slow cooker or crockpot.
Ingredients
- 1–2 lb beef roast, cut into 1-inch pieces
- 3 large potatoes, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 large onion, chopped
- 3 cups beef broth
- 1 oz beef gravy powder
- 1 package prepared biscuits
Instructions
- Place the meat in the bottom of the crockpot.
- Chop vegetables into 1/2–1 inch pieces and place them on top of the meat.
- Add the beef broth and cook on high for 6 hours or on low for 8 hours.
- Remove 1 cup of broth and whisk in the gravy powder until smooth, then return it to the crockpot.
- Open the biscuit dough and place the biscuits on top of the stew.
- Cover and cook on high for about 45 minutes, or until the biscuits are golden and baked through.
Approximate Nutritional Information
Servings per recipe: 12. Per serving (approx.): Calories 373, Fat 12g, Cholesterol 69mg, Sodium 488mg, Carbohydrates 40g, Protein 29g. Nutritional values are approximate and will vary with ingredient choices.
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