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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Biscuits and Beef Bake-Recipe/Day #167 Recipe

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This recipe for Biscuits and Beef Bake-Recipe/Day #167 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup flour
½ tsp salt and pepper
2 lbs stew meat
2 Tbsp olive oil
5 carrots, sliced
3 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced
6 oz white button mushrooms, sliced
1 cup dry red wine
1 cup low-sodium beef broth
¼ cup steak sauce (like A1)
1 ½ tsp dried Italian seasoning
2 ¼ cups packaged biscuit mix
2/3 cup milk
Directions:
Directions:
Preheat oven to 325°. Combine flour, salt, pepper; toss with beef until coated well. In a 6 quart dutch oven, heat 1 Tbsp oil over medium-high heat. In two batches, cook beef (adding 1 Tbsp oil to the second batch), turning until browned, about 4 minutes. Transfer to a plate. Add carrots, celery, onion, and garlic to a pot. Cook, stirring until wilted, about 8 minutes. Stir in beef, mushrooms, wine, broth, steak sauce, and Italian seasoning. Cover; bake 50 minutes. Remove from oven.
About 20 minutes before serving, stir together biscuit mix and milk until just combined. Increase oven to 400°. Drop biscuit batter in mounds over beef mixture. Bake uncovered, until biscuits are lightly browned, 15-20 minutes.

 

 

 

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