P. Mayelle's Recipe

Beef Stew Casserole

Category: American

*Pillsbury: Casseroles & Slow Cooker
Prep Time: 20 min
Start to Finish: 1 hr 10 min
6 servings (1 3/4 cups each)

Ingredients:

-2 tbsp olive oil
-1 lb boneless lean beer round steak (1/2 in. thick), cut into 1-inch pieces (use beef stew meat instead if possible)
-1/2 tsp dried thyme leaves
-1/8 tsp pepper
-2 cups frozen mixed vegetables (from 1 lb bag)
-2 cups refrigerated diced cooked potatoes with onions (from 20 oz bag)
-1 can (14.5 ox) diced tomatoes with roasted garlic and onion, undrained
-1 jar (12 oz) Pillsbury Golden Layers buttermilk flaky biscuits
-chopped fresh parsley

Directions:

1. Heat over to 375 F.
2. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5-7 min, stirring occasionally, until beef is browned.
3. Meanwhile, in a large bowl, mix remaining ingredients except biscuits and parsley.
4. Stir beef into vegetable mixture. Pour into ungreased 13x9-inch glass baking dish.
5. Cover dish with foil. Bake 28-30 min or until bubbly around edges.
6. Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14-18 min longer or until biscuits are golden brown. Sprinkle with parsley.

High Altitude: bake 18-20 min in step 6
Per Serving: 440 calories; 16 g total fat; 1210 mg sodium; 5 g dietary fiber.