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Beef and Vegetable Bake
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Brief Description
"Try this awesome oven stew when you're in the mood for stick-to-the-ribs home cooking."
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Main Ingredient
Beef stew meat
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Category: Beef
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 1/4 cups - All-purpose flour
- 1/2 teaspoons - Salt
- 1/2 teaspoons - Ground pepper
- 2 pounds - Beef stew meat Cut into 1-in cubes
- 2 tablespoons - Extra virgin olive oil
- 5 whole - Medium carrots Cut into 1/2-in slices
- 3 stalks - Celery Coarsely chopped
- 1 whole - Medium onion Chopped
- 3 cloves - Garlic Minced
- 6 ounces - Fresh mushrooms Cut into 3/8-in slices
- 1 cups - Dry red wine
- 1 cups - Lower-sodium beef broth
- 1/4 cups - Bottled steak sauce
- 1 1/2 teaspoons - Dried Italian seasoning Crumbled
- 2 1/4 cups - Packaged biscuit mix
- 2/3 cups - Milk
Directions:
1. Heat oven to 350. In a resealable plastic bag, combine flour, salt and pepper. Add meat pieces, a few at a time, shaking to coat. In an oven-going 6-qt. Dutch oven, heat 1 T oil over medium-high heat. Add half of the meat and cook until browned, about 4 min. Transfer to a plate. Repeat with remaining meat and oil.
2. Add carrots, celery, onion and garlic to Dutch oven. Cook until vegetables are wilted, about 8 min, stirring occasionally. Stir in meat, wine, broth, steak sauce and Italian seasoning. Cover and bake 50 min. Remove from oven.
3. About 20 minutes before serving, in a bowl, stir together biscuit mix and milk just until combined.
4. Increase oven temperature to 400. (To make individual servings, transfer meat mixture to 6 ungreased 16-oz. individual casseroles.) Drop biscuit batter in mounds on top of hot meat mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 minutes more.
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