This comforting stew takes a little extra time in roasting the veggies first but I promise you it’s worth it! The flavors are sensational and the hearty root vegetables leave you full and satisfied. Topped with your favorite biscuits, it’s a well balanced meal all in one bowl.
My favorite part of this dish is that you can choose just about any hearty vegetables and can’t go wrong. I literally pulled out whatever I had lying around without any pre-planning.
If you want to replicate my version exactly you will need: Carrots, new potatoes, a leek, a sweet potato, fresh thyme, fresh parsley, cheese, butter, flour, olive oil, cayenne pepper, garlic powder, nutritional yeast, salt & pepper, canned biscuits, vegetable stock and whole milk.
For exact measurements see full recipe at the end of the page.
Start by chopping up your vegetables, placing them on a lined baking sheet and coating them in olive oil, salt and pepper. Roast them at 400F for about 30 minutes or until tender.
Meanwhile, start making the sauce by melting 2 Tbsp. butter and whisking in 2 Tbsp. all purpose flour.
Add in your seasonings measuring with your heart (I do provide measurements in the final recipe for those not comfortable with eyeballing it). I wanted the simple comfort that comes from nutritional yeast, garlic and a little heat from cayenne pepper but you can season it with whatever strikes your fancy.
Slowly pour in the milk and stir regularly until thick. Add in your cheese, fresh herbs and vegetable stock and simmer until the cheese is fully melted.
Combine the roasted veggies and sauce in a casserole dish and top with the canned biscuits. Feel free to make your biscuits from scratch if you have the time but I typically make this dish on weeknights and don’t mind cheating with ready made dough.
Lightly brush the biscuits with melted butter and top with shredded cheese.
Bake at 350F until the biscuits are cooked through and golden, about 30 minutes.
This hearty stew is a crowd pleaser and sure to warm your family’s stomachs on a cold night!
The best part of all is how flexible this recipe is. Use ingredients you like and easily tailor it to your personal tastes! Tell me what you changed in the comments!
Biscuit Topped Vegetable Stew
Warm, Comforting and Satisfying
- 1 Large Leek, Thinly Sliced
- 5-6 Large Carrots, Peeled & Sliced
- 1 Large Bell Pepper, Sliced
- 10 New Potatoes, Chopped
- 1 Small Sweet Potato or Yam, Peeled and Chopped
- 2 Tbsp. Olive Oil
- Salt & Pepper
- 2 Tbsp. Butter
- 2 Tbsp. All Purpose Flour
- 2 Tbsp. Nutritional Yeast
- 1 Tbsp. Garlic Powder
- 1 tsp. Cayenne Pepper
- 1 1/2 Cups Whole Milk
- 2 Cups Cheddar Cheese, Chopped
- 2 tsp. Fresh Thyme
- 1 Cup Fresh Parsley, Roughly Chopped (some additional for topping)
- 2 Cups Vegetable Stock
- 1 Can of Biscuits
- 1 Tbsp. Melted Butter
- 1 Cup Shredded Cheese
- Pre-heat the oven to 400 F
- Chop vegetables and place on foil lined baking sheets. Coat in olive oil and season with salt and pepper.
- Roast vegetables until tender, about 30 minutes.
- Meanwhile, melt 2 Tbsp. butter in a medium sauce pan. Whisk in 2 Tbsp. flour and cook until bubbling.
- Add in the nutritional yeast, garlic powder and cayenne pepper.
- Slowly pour in the milk while whisking. Cook over medium low heat until thick.
- Add in chopped cheese, Thyme and Parsley and stir until cheese is fully melted.
- Pour in Vegetable stock and simmer until the vegetables are fully roasted.
- Once vegetables are tender, remove from oven and combine in a casserole dish. Pour the sauce over the vegetables and stir to combine.
- Top with raw biscuits lightly touching. Brush each biscuit lightly with butter and top with shredded cheese.
- Bake in the oven at 350 F until biscuits are cooked through and golden, approximately 20-30 minutes.
- I used the vegetables I had on hand that needed to be used up but feel free to substitute any of your favorite veggies.
- You can make the biscuits by hand if you want to get fancy with it.