Now that we’re really in the thick of winter, the best meals are the ones that are the most comforting and hearty. Stew is something I used to hate as a kid. I hated the giant chunks of meat, I hated all of the chunky vegetables and what was all that brown liquid stuff? Now I can’t get enough. There’s something about those giant chunks of beef, chunky vegetables and delicious brown gravy that hit the spot and warm your entire body when you’ve been fighting a chill all day. It’s comfort food at it’s finest.

But we’ve found a way to perfect it even more! Adding biscuits. They’re the perfect accompaniment to soak up all of that extra juice so that not a drop goes to waste. The combination of herbs, veggies and red wine make a spectacular winter dish. And what’s better is that with the exception of the gravy, all of the work is done in the slow cooker. If you’d like to do all the prep work in advance for a freezer meal, simply place all of the ingredients in step one into a large freezer bag, continue through step two, pour the gravy into the bag, let cool and freeze until you’re ready to de-thaw.

Hearty Beef Stew with Biscuits
Ingredients:
1.5 lbs. Stewing Beef
2 Sprigs of Rosemary
4 Sprigs of Thyme
2 Sprigs of Oregano
⅓ cup Flour
4 Yukon Gold Potatoes, cut in 1-inch chunks
5 large Carrots, cut into 1-inch chunks
1 large Onion, diced
4 Garlic Cloves, crushed
2 Bay Leaves
1 tbsp. Olive Oil
2 tbsp. Tomato Paste
2 cups Beef Broth
1 cup Red Wine
1 package or roll of your favorite Biscuits

Directions:
1. To the slow cooker, add the beef, potatoes, carrots, onion, garlic, rosemary, thyme, oregano and bay leaves.

2. In a medium saucepan, heat the olive oil over medium-high heat. Add the tomato paste and stir until well-combined. Add the flour and wine, whisking until thick and smooth. Add the beef broth, continue whisking and bring to a boil. Lower the heat and simmer, still whisking, until thickened.

3. Pour the gravy into the slow cooker with all of the other ingredients. Stir to combine. Cover and cook 4-6 hours on high or 10-12 hours on low.

4. When finished, prepare biscuit mix as directed or unwrap prepared dough. Place the biscuit slices on top of the stew until it completely covers the mixture. Cover and cook an additional 30-35 minutes until the biscuits are cooked all the way through.