Homemade Beef Stew + Biscuits

Friday is here, friends and the first day of fall is just a week away, September 22 to be exact, which also happens to be my birthday (yay!). Even though this week has been a bit of a heat wave, I had all of the fixings to make beef stew and its the perfect dish to cook on a Friday and freeze for a later time. But tonight we snuggled up, went through our DVR and enjoyed some tasty stew and biscuits. Its a simple and easy recipe and can be tweaked to everyone's liking. Here's what you'll need:

Ingredients:

2 pounds of beef chuck (cubed)

2-3 white potatoes, diced

3 cups of butternut squash, cubed

1 large onion, diced

1 cup of white mushrooms, sliced

2 whole carrots, diced

2 tbsp of extra virgin olive oil

2-3 cups of chicken stock

1/2 cup of flour

1 16 oz can of tomato sauce

salt + pepper

garlic powder

fresh parsley

Directions:

Heat a cast iron pot with 1 tbsp of extra virgin olive oil, let heat. Chop and dice all of your vegetables and saute until soft for about 10 minutes. Add your chicken stock and let simmer for about another 15 minutes. While your vegetables cook, heat a pan on medium heat with 1 tbsp of oil. Take your flour and season with salt and pepper. Dredge your beef in the flour mixture until coated and shake off any excess flour. Brown your beef for about 3 minutes on each side. Once all of the meat is browned, add to your vegetables and season with salt, pepper and garlic powder. Add your can of tomato sauce, cover and simmer for about 35 minutes until veggies are soft and meat is fork tender. Serve with warm biscuits for dipping!

Prep by chopping up all of your veggies.

Saute your veggies until soft then add your chicken stock, salt and pepper, cover and simmer.

Brown your beef for 3 minutes on both sides until golden brown but not fully cooked through (the beef will fully cook in the broth).

This dish is a household favorite and is the perfect hearty meal on a chilly night. You can also prepare this in your slow cooker exactly the same way and cook on high for about 4-5 hours. We love freezing leftovers (they taste even better later on) and pulling out portions as we go. What types of recipes do you all prepare and freeze that warm up just as good? I'd love for you to share in the comments. Until next time, Happy Weekend W+A followers!

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