Beef Stew with Onion Gravy and Biscuit Dumplings
Tender braised beef tips simmered for two hours in a rich, wine-enriched onion gravy, finished with creamy lima beans and topped with golden biscuit dumplings. The caramelized Vidalia onions create a deep, sweet base while dried basil adds herbaceous depth. Perfect for weeknight family dinners or casual gatherings when you want comfort food that feels special. This version stands out for its combination of wine and beef broth depth, the unexpected sweetness of lima beans, and the crispy-topped biscuit dumplings that transform it from stovetop stew to oven-baked casserole.
Ingredients
- 2 ½ lbs beef tipsbeef chuck or stewing beef1:1hearty
similar texture and flavor
- ¼ cup all-purpose flour
- salt & pepper
- 1 tablespoon olive oil
- 1 vidalia onion, very large (cut lengthwise and sliced very thinly)
- ½ cup beef broth
- ½ cup white wine (I use dry Vermouth for my white cooking wine)
- 1 tablespoon dried basil
- 1 ounce (16 ounce) bag frozen lima beans (I prefer baby lima beans)potatoes diced small1:1vegetarian variation
changes texture to softer
- ½ cup half-and-halfheavy cream1:1richeradds dairy
or use milk for lighter gravy
- 1 tablespoon cornstarch
- 1 ounce (10 ounce) can refrigerated biscuits, 10 counthomemade drop biscuits1:1from-scratch
bake 10-12 minutes at 350
Instructions
- 1
Coat beef tips with flour, salt, and pepper in a bag until well covered.
- 2
Heat olive oil in a large pot over medium-high heat and brown the beef on all sides.
- 3
Transfer beef to a plate and cook the sliced onions in the same pot until soft.
- 4
Return beef to pot, add broth, wine, and basil.
- 5
Reduce heat to low, cover, and simmer for 2 hours, or longer if needed.
- 6
Preheat oven to 350 degrees toward the end of cooking time.
- 7
Stir lima beans into the stew.
- 8
Whisk half-and-half with cornstarch until dissolved, then stir into the stew.
- 9
Increase heat to medium-high and bring almost to a boil, stirring regularly.
- 10
Transfer stew to a 9 by 13 inch baking dish.
- 11
Arrange biscuits on top of the stew.
- 12
Bake at 350 degrees for 15-20 minutes until biscuits are golden brown.
Tips
For deeper flavor, let the beef brown undisturbed for 3-4 minutes per side rather than stirring constantly.
Mix cornstarch with cold half-and-half before adding to hot stew to prevent lumping.
Arrange biscuits on the stew surface just before baking so they crisp properly on top.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop over low heat, stirring occasionally. Biscuits soften upon storage; rebake separately if crispness desired.
Prepare stew through step 8 the day before. Cool completely, cover, and refrigerate. Reheat to almost boiling before transferring to baking dish, then top with fresh biscuits and bake.
Ladle into bowls with a biscuit per serving. Serve with a crisp green salad or simple slaw to balance the richness.
Common Mistakes
Do not skip the browning step to avoid flat, boiled beef flavor.
Do not stir the cornstarch mixture into boiling liquid to avoid lumps in the gravy.
Do not add biscuits too early to avoid soggy tops; place them just before baking.
Substitutions
similar texture and flavor
changes texture to softer
bake 10-12 minutes at 350
FAQ
Can I make this in a slow cooker?
Yes. Brown beef and onions on stovetop as directed. Transfer to slow cooker with broth, wine, and basil. Cook on low for 6-8 hours. Add lima beans and cornstarch mixture in the last 30 minutes. Transfer to baking dish and top with biscuits to finish in oven.
What if I don't have white wine?
Substitute additional beef broth or use chicken broth. The stew will be slightly less complex but still flavorful. Avoid red wine as it overpowers the delicate onion gravy.
How long can I keep leftovers?
Refrigerate in an airtight container for up to 3 days. The stew freezes well for up to 2 months without biscuits. Thaw overnight and reheat gently. Add fresh biscuits when serving.