Biscuit Beef Recipe Using Tender Beef Chuck

Ingredients

Meat

700g g beef chuck (cut into 2cm cubes)

Produce

1 medium yellow onion (finely diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 stalks celery (sliced)
1 tsp tsp fresh thyme leaves

Pantry

1 tbsp tbsp neutral oil (avocado or canola)
3 tbsp tbsp all-purpose flour
1.5 cups cups beef stock (low sodium)
2 tsp tsp Worcestershire sauce
1 can can refrigerated biscuit dough (or homemade drop biscuits)
1 tbsp tbsp unsalted butter (melted)

Instructions

Sear the Chuck Cubes

Pat the beef completely dry with paper towels. Heat oil in an oven-safe skillet or Dutch oven over high heat until shimmering. Sear the beef in a single layer for 2–3 minutes per side without moving.

Build the Vegetable Base

Remove seared beef and set aside. In the same pan, sauté onion, carrot, and celery over medium heat for 5 minutes until softened. Add garlic and cook 1 minute more.

Create the Gravy

Sprinkle flour over the vegetables and stir for 90 seconds to cook out the raw taste. Slowly pour in beef stock while stirring constantly, scraping up the fond. Add Worcestershire, thyme, and the seared beef. Season generously. Bring to a gentle simmer.

Add the Biscuit Topping

Preheat oven to 200°C (400°F). Once the beef mixture is simmering and slightly thickened, arrange biscuit rounds directly on top of the filling, leaving small gaps for steam to escape. Brush tops with melted butter.

Bake to Golden

Bake uncovered for 15–18 minutes until biscuits are deep golden brown and the filling is bubbling around the edges. Internal beef temperature should reach 165°F (74°C) for full collagen conversion and food safety. Rest 5 minutes before serving.

Biscuit Beef Recipe Using Tender Beef Chuck — Easy Comfort Food