Thick, rich, hearty beef stew with hot, flaky biscuits all made right in your slow cooker or crockpot. How simple is that? One dish and ready to eat when you get home from a long day!

Made from fresh ingredients that you pick, this beef stew will satisfy even the hungriest of your family. Have your growing boys been playing football? Did your husband spend all day in the cold cutting wood for the fire?

Going to a football tail gate party? Looking to use that piece of beef taking up space in your freezer? This recipe is just what you’re looking for, then!

A rich gravy and large chunks of vegetables make beef stew a filling meal. I used a roast that I found on sale awhile back. I put it in the freezer “for a rainy day” then forgot about it.

Last week I sorted some groceries around in the freezer and rediscovered that large piece of red meat goodness. (Just ask my husband, there’s nothing better than a red meat!)

Freezer Prep Tip

As luck would have it, I also found a bag of vegetables that I had prepped and frozen for “another rainy day.”

That’s my tip of the week for you – freeze things for a day when you’re going to want short cuts.

I had some vegetables on hand for a recipe, but you know sometimes you can’t buy just the few pieces you need. For example: carrots, celery and potatoes. They come in large quantities but for most recipes, you only need two carrot sticks and a single celery stalk.

I hate the idea that the rest of the pile might go bad on me. What a waste of food and money. Frankly, I don’t have money to waste, do you?

[bctt tweet=”save veggie bits in the freezer for Crock Pot Beef Stew and Biscuits “]

I chop, dice, slice and otherwise make into small bits the remaining vegetables and package them up for the freezer. You can make bags of individual vegetables if you like. I usually make up a couple of combination packs:

Vegetables for Stew: large pieces of potato, carrot, celery, onions, squash, sweet potato, etc.
Soup Vegetables: small bits of carrots and celery.
Casserole Veggies: small diced carrots, celery, onions and potatoes.

I label the package with a permanent marker and put it in the freezer. Later on, I’ll pull them out to use with my recipe and feel like I’ve save a ton of time!

For convenience, in this recipe I used prepared biscuit dough. The kind that comes in a tube. I just popped that tube open and placed the biscuits on top of the stew. Right inside the crockpot. Put the lid back on and allow to cook for another 45 minutes or so.

Talk about easy! And tasty! And I didn’t have to use extra electricity using my oven!

Make It a Meal:

This is pretty much a meal all by itself. However, if you want to finish the meal with a warm dessert, try this Apple Croissant.

Variations:

You can use the meat you find in your freezer…venison, pork, beef or whatever. If you’re making a purchase, pick up what’s on sale: roast, chuck, or any other cut you’re so inclined to buy.

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Crockpot Beef Stew and Biscuits Recipe

Ingredients:

Beef Roast, Potatoes, Carrots, Celery Stalk, Onion, Beef Broth, Beef Gravy, Prepared Biscuits

Recipe Directions:

Place meat in bottom of crockpot. Chop vegetables into 1/2 – 1 inch pieces and place on top of meat. Add broth and cook 6 hours on high or 8 hours on low. Remove 1 cup of broth and mix with gravy powder, return to crockpot. Open biscuits and place on top of stew. Cover and cook on high 45 minutes or until biscuits are baked.

Approximate Nutritional Information:

Servings Per Recipe: 12, Amount Per Serving: Calories: 373, Fat: 12g, Cholesterol: 69g, Sodium: 488mg, Carbs: 40g, Protein: 29g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

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