Beef and Vegetable Bake
Recipe from
Ladies' Home Journal
Beef stew meat and vegetables cook in a red wine sauce for this hearty dinner. Little biscuits baked on top finish off the meal.
Servings:
Serves 6.
Prep Time:
35 mins
Total Time:
1 hr 55 mins
Ingredients
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1/4 cupall-purpose floursee savings
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1/2 tspeach salt and peppersee savings
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2 lbsbeef stew meat, cut into 1-inch piecessee savings
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2 Tbspolive oilsee savings
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5carrots, cut into 1/2-inch slicessee savings
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3celery stalks, coarsely choppedsee savings
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1medium onion, dicedsee savings
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3garlic cloves,mincedsee savings
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6 ozwhite button mushrooms, sliced 3/8 inch thicksee savings
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1 cupdry red winesee savings
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1 cuplow-sodium beef brothsee savings
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1/4 cupsteak sauce (such as A1)see savings
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1-1/2 tspdried Italian seasoningsee savings
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2-1/4 cupspackaged biscuit mixsee savings
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2/3 cupmilksee savings
Directions
1.
Heat oven to 325 degrees F. In a bowl, combine flour, salt and 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 second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring, until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.
2.
About 20 min before serving, stir together biscuit mix and milk until just combined.
3.
Increase oven to 400 degrees F. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min. Serves 6.
Nutrition information
Per serving: Calories 700, Total Fat 38.5 g, Saturated Fat 13.5 g, Cholesterol 103 mg, Sodium 1121 mg, Carbohydrate 44 g, Fiber 3 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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