Braveheart Stew and Biscuits


  1. In a stock pot, add oil, stew meat, carrots, onions, and celery. Add the pepper and then heat and cook until the stew meat is 2/3 done.
  2. In a separate pot, make the brown gravy per directions. Add the demi glaze to the pot and the gravy to the pot. Bring to a boil and let simmer for 15 minutes.
  3. Turn off heat and add diced potatoes.
  4. Heat two biscuits in the oven.
  5. Place on platter and ladle 7 oz. of stew over biscuits.
  6. Garnish with parsley.


  • 4 lbs. Braveheart® Black Angus Beef Stew Meat, cubed
  • 1 Tbsp. white pepper, fine ground
  • 1 1/2 qt. demi glaze
  • 30 Heritage Ovens® Biscuit(s)
  • 2 1/2 lbs. Peak Fresh Produce® Carrot(s), sliced
  • 2 1/2 lbs. Peak Fresh Produce® Celery
  • 2 1/2 lbs. Peak Fresh Produce® Onion(s), diced
  • 2 lbs. Peak Fresh Produce® Potato(es), diced
  • 2 Tbsps. Piancone® Oil, Olive, Extra Virgin
  • 1 1/2 qt. West Creek® Brown Gravy Mix