Bread Bowl Beef Stew

Ladle hearty beef stew, accented with green peas, into edible “bowls” made of home-baked biscuits.

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Servings 8

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( 38 ) Ratings

38 Ratings

5 Stars

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

a967e0e7-9f57-4c82-b877-6a69ff076938

ingredients 11
Prep Time 45 min
Total Time 0 min

Ingredients

1: lb. lean boneless top sirloin steak, 3/4-inch thick

1: teaspoon oil

3/4: teaspoon garlic salt

1/4: teaspoon pepper

1: (5/8-oz.) pkg. brown gravy mix

1 1/3: cups water

1: (15-oz.) can whole potatoes, drained, quartered

1: (9-oz.) pkg. frozen baby cut carrots, thawed, drained

1 1/2: cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained

1: cup canned whole onions, drained

1: (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

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Directions

1 Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.
2 Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.
3 Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.
4 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.
5 Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 320
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4g, 4% ),
Cholesterol: 30mg; 30%;
Sodium: 1140mg; 1140%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 20%;

Exchanges:

2 Starch; 1/2 Fruit; 1 1/2 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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wolvesgang

report Posted Nov. 13, 2008 9:02 PM

Great quick and easy dinner. I had to cook them longer to get the biscuits not to be doughy. I also bought frozen brocolli and carrots mixed instead of peas. Family loved this. can't wait to make again.

Ann McM

report Posted Nov. 7, 2008 5:24 PM

I would use low-salt gravy as well as garlic powder instead of garlic salt as just 2 easy ways to lower the sodium content! Otherwise fantastic! And I'm "borrowing" the bread bowl for a host of other meals... Fabulous!

melody_mom3

report Posted Oct. 18, 2008 4:12 PM

Made this tonight and everyone gobbled it up! I would have an extra packet of gravy mix...mine was more like soup than stew and another paxket of gravy mix would have been enough to give it a little extra thickness. We will definetly have it again!

kenkas

report Posted May. 16, 2008 8:27 AM

I is really good on a cold or damp and rain night. Everyone can have their own little bread bowl and stew. My family loved it. I just used a bigger bowl because I have bigger appetites to feed.