Mom's Beef Stew Topped With Sage Parmesan Biscuits

“In 'Pot Pies' by Diane Phillips”
2hrs 10mins

Ingredients Nutrition


  1. Sprinkle the beef with the salt, pepper, and garlic.
  2. In a 3-quart ovenproof casserole or Dutch oven, heat the oil.
  3. Add the meat, browning it on all sides for 6-8 minutes.
  4. When the meat is browned, add the broth, stirring to scrape up any bits that have stuck to the bottom of the pan.
  5. Add the sage, carrots, and potato cubes, cover, and simmer for 35 minutes.
  6. Add the corn and peas; continue to cook for another 10-15 minutes.
  7. The sauce will appear thin, but it well thicken when the biscuits bake.
  8. Make the biscuits-preheat the oven to 375°.
  9. In a large mixing bowl, combine the Bisquick and Parmesan cheese.
  10. Add the milk and sage, stirring with a fork to combine.
  11. Turn the dough out onto a floured board and knead it 5 times.
  12. Roll the dough out to 1/2 inch thick and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.
  13. Bake the stew for 17-20 minutes or until the biscuits are browned and the stew is bubbling.

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