Simple Beef Stew Over Biscuits

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com

We used to joke at my restaurant that today’s soup was cream of yesterday’s special. This Simple Beef Stew Over Biscuits fits perfectly with that them as beef stew is simply dressed up left over pot roast.

This is simple to make – and great in a crock pot! Start with the left over pot roast. Remove the meat from any fat, shredding it as you go. For each cup of shredded meat you will want 2 small potatoes, 1/4 cup frozen peas, 1/4 stick celery and 2 carrots.

Peel and dice the spuds, toss into the crock pot. Peel carrots and cut into coins, then add to potatoes. Cut the celery the same way you did the carrots, and add to the pot along with one bay leaf. Now, for some liquid -> 1 can cream of mushroom soup with 1 can of water…add a little beef bouillon and dehydrated onion. Set on high for one hour and then to low for 4-5 hours.

Stir in any left over pot roast gravy, your frozen peas and the shredded meat. Cover and simmer one more hour. You can stir in a little bit of instant potatoes if it is a tad thinner than you want it, it’s a great way to thicken it up without changing the flavor like flour or corn starch can. We like our Simple Beef Stew Over Biscuits a little juicy here because Ms Sarah isn’t really into “gravy” yet.

Simply spoon it over some fresh biscuits and you have a feast for a king! You can’t really see the biscuits any more but trust me, they are there. (Or they were– I think my husband broke a speed record at dinner tonight!)

Continue to Content

Yield: 4 - 6 servings

Simple Beef Stew Over Biscuits

Print

This Simple Beef Stew Over Biscuits fits perfectly with that them as beef stew is simply dressed up left over pot roast.

Prep Time 20 minutes

Cook Time 5 hours

Total Time 5 hours 20 minutes

Ingredients

• 2 cups shredded left over pot roast, less any fat
• 4 small potatoes
• 1/2 cup frozen peas
• 1/2 stick celery
• 4 carrots
• 2 bay leaves
• 1 - 10.5 ounce can cream of mushroom soup
• 1 tbsp Beef bouillon
• 1 tbsp dehydrated onion
• left over pot roast gravy
• biscuits

Instructions

1. Peel and dice the spuds, toss into the crock pot.
2. Peel carrots and cut into coins, then add to potatoes.
3. Cut the celery the same way you did the carrots, and add to the pot.
4. Add bay leaves.
5. Add 1 can cream of mushroom soup with 1 can of water.
6. Add the beef bouillon and dehydrated onion.
7. Set on high for one hour and then to low for 4 - 5 hours.
8. Stir in any left over pot roast gravy, your frozen peas and the shredded meat.
9. Cover and simmer one more hour.
10. You can stir in a little bit of instant potatoes if it is a tad thinner than you want it, it’s a great way to thicken it up without changing the flavor like flour or corn starch can!
11. Serve over biscuits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Santoku Knife - imarku 7 inch Kitchen Knife Ultra Sharp Asian Knife Japanese Chef Knife - German HC Stainless Steel 7Cr17Mov - Ergonomic Pakkawood Handle, Best Choice for Home Kitchen, Brown
• 
  Flexible Plastic Cutting Board Mats set, Colorful Kitchen Cutting Board Set of 3 Colored Mats
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 459Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 636mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 33g