It’s getting chilly in my part of NC! I love stews and soups in the fall and winter.

Ingredients:

3 lbs stew beef, approx. 2 inch cubes
2 yellow onions, cut into chunks
4 carrots, peeled, cut in  slices
2 stalks celery, cut in slices
5 large russet potatoes, peeled and cubed
3 cups beef broth
1 can Fire Roasted Tomatoes or tomato sauce
1 pkg brown gravy mix
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 tsp salt
1 tbsp freshly ground pepper
Canned or Homemade Biscuits

Directions:

Preheat oven to 300 degrees.
Place beef into oven safe roasting pan.
Add onions, celery, carrots, potatoes, garlic and gravy mix.
Pour Broth and tomato sauce over meat and vegetables.
Add seasonings and spices.
Bake in hot oven for 4-6 hours, covered.
When ready to serve, place biscuits in single layer on top of stew and return to oven for approximately 10 minutes or until biscuits are finished and browned.

*You can also make this in a crockpot and just bake biscuits separately. You can also brown the beef before placing in the oven safe pan but I’ve found it comes out amazingly without doing so.

Check these dutch oven pans here.