Mason Jar Beef Stew

I love eating stew during the winter! It’s such a tasty comfort food! I particularly like beef stew, as it’s a great way to use up any extra roast I may have leftover from the previous night’s dinner. And while beef stew in a bowl is fine, it’s so much more fun to eat it out of a Mason jar topped with a yummy biscuit! If you want a hearty comfort food dish to make this winter, you have to try this Mason Jar Beef Stew!

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This beef stew recipe makes a lot more than what is in these jars! Which is great, since it’s so tasty! It’s also very versatile. Don’t like peas? Try green beans or omit completely. Swap sweet potato for a regular white potato, shoestring carrots for sliced carrots, etc.

Mason Jar Beef Stew

Ingredients

1 cup shoestring carrots
1 cup frozen corn
1 cup frozen peas
2 sweet potatoes, peeled & cubed
1/2 rutabaga, cubed
1/4 onion, diced
32 ounces beef stock/beef broth
12 – 16 ounces cubed beef (I used leftover roast)
2 cups water
1 tablespoon Worcestershire sauce
2 tablespoons corn starch (dissolved in cold water)
1 teaspoon oregano, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon black pepper
1/4 teaspoon salt
1 bay leaf
1 package refrigerated biscuits (or more if desired; I used Grands Flaky Layers biscuits)

Directions

1. Toss everything into a large stock pot! Seriously! No need to heat up the onion or cook the meat! Toss it all in and mix it up.

2. Heat until boiling. Then reduce heat to simmer and cover and cook for 30-60 minutes until vegetables are tender and cooked through.
3. Heat oven to 350 (or whatever the biscuit package directions say).
4. Place jars onto a baking sheet lined with foil. Spoon beef stew into the jars and top each with one biscuit. Bake for 12-15 minutes (or as directed on the biscuit package).

Then remove from the oven and enjoy!

Notes:
Cut your meat and vegetables small enough to fit into your jars. This will make LOTS of beef stew, so you may need lots of jars and biscuits. Don’t have jars? You can use small ramekins instead.

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Mason Jar Beef Stew

• Author: A Cultivated Nest
• Category: Entree

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Description

This hearty Mason jar beef stew is a wonderful winter dish!

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Ingredients

Scale 1x2x3x

• 1 cup shoestring carrots
• 1 cup frozen corn
• 1 cup frozen peas
• 2 sweet potatoes, peeled & cubed
• 1/2 rutabaga, cubed
• 1/4 onion, diced
• 32 ounces beef stock/beef broth
• 12 – 16 ounces cubed beef (I used leftover roast)
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 tablespoons corn starch (dissolved in cold water)
• 1 teaspoon oregano, dried
• 1/2 teaspoon rosemary, dried
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 1 package refrigerated biscuits (or more if desired; I used Grands Flaky Layers biscuits)

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Instructions

1. Toss everything into a large stock pot! Seriously! No need to heat up the onion or cook the meat! Toss it all in and mix it up.
2. Heat until boiling. Then reduce heat to simmer and cover and cook for 30-60 minutes until vegetables are tender and cooked through.
3. Heat oven to 350 (or whatever the biscuit package directions say).
4. Place jars onto a baking sheet lined with foil. Spoon beef stew into the jars and top each with one biscuit. Bake for 12-15 minutes (or as directed on the biscuit package).
5. Remove from the oven and enjoy!

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This post contains affiliate links to Amazon. Please see our Disclosure Page for more information.

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