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Beef Burgundy with Biscuits

Cook the biscuits right along with the stew in this time-saving recipe full of beef, mushrooms and fragrant herbs.

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  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 5
 

Ingredients

1
tablespoon vegetable oil
3/4
cup thinly sliced onions
1
clove garlic, finely chopped
1
boneless beef round steak (16 oz), cut into 1-inch cubes
1
can (6 oz) tomato paste
1
can (14.5 oz) diced tomatoes, undrained
1
jar (6 oz) Green Giant® whole mushrooms, undrained
1/3
cup red wine or water
1/4
teaspoon dried oregano leaves
1/4
teaspoon dried basil leaves
1
bay leaf
1/2
cup green bell pepper strips
1
can (10.2 oz) Pillsbury® Grands!® Flaky layers refrigerated original or buttermilk biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Stir in bell pepper; remove bay leaf.
  • 2 Heat oven to 375°F. Separate dough into 5 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.
  • 3 Bake 20 to 25 minutes or until biscuits are golden brown.
  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Stir in bell pepper; remove bay leaf.
  • 2 Heat oven to 375°F. Separate dough into 5 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.
  • 3 Bake 20 to 25 minutes or until biscuits are golden brown.

EXPERT TIPS

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Expert Tips

Burgundy is a region in Eastern France that produces superb red wines like Beaujolais. Choose it or a Pinot Noir or Cabernet for this recipe.

Other colors of bell peppers can be substituted for the green.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
50mg
50%;
Sodium
1100mg
1100%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
10%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.