Bread Bowl Beef Stew

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

  • prep time 45 min
  • total time
  • ingredients 11
  • servings 8

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™ Steamers™ frozen sweet peas, thawed, drained
1
cup canned whole onions, drained
1
(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
  • 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.
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