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4

Beef Burgundy with Biscuits

Prep 30 min
Total 1 hr 15 min
Ingredients 13
Servings 5

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

By Pillsbury Kitchens

Updated October 4, 2016

Make with

Pillsbury Biscuits

Ingredients

tablespoon vegetable oil

3/4

cup thinly sliced onions

clove garlic, finely chopped

boneless beef round steak (16 oz), cut into 1-inch cubes

can (6 oz) tomato paste

can (14.5 oz) diced tomatoes, undrained

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

bay leaf

1/2

cup green bell pepper strips

can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 850mg; 36%
Potassium: 710mg; 20%
Total Carbohydrate: 36g; 12%
Dietary Fiber 3g 11% Sugars 11g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 4%; 4%
Iron: 25%; 25%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;