Mason Jar Beef Stew

  • Author: A Cultivated Nest
  • Category: Entree


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



  • 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
  • 1216 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)


  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!