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Beef Burgundy with Biscuits

(16)

3 reviews

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

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

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) 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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 3 1/2g 17% Trans Fat 3 1/2g
Cholesterol: 50mg; 17%
Sodium: 1100mg; 46%
Total Carbohydrate: 37g; 12%
Dietary Fiber 3g 14% Sugars 13g
Protein: 28g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 30%; 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 Choice

2 1/2

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

Comments + Recipe Twists

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