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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    "Try this awesome oven stew when you're in the mood for stick-to-the-ribs home cooking."

    Main Ingredient:

    Beef stew meat

    Category:  Beef

    Cuisine:  American


    Ladies Home Journal

    Posted By:


    Posted On:

    January 17, 2013

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