Bread Bowl Beef Stew

(35)
  5 reviews
  • 45 min prep time
  • total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.
  2. 2 Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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