Ground Beef Biscuit Stew Recipe

Ground Beef Biscuit Stew Recipe photo by Taste of Home

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“For a different taste, I sometimes add a little chili powder to the meat mixture and top this stew with a prepared cornbread mix,“ says Darlene Markel, a field editor from Sublimity, Oregon. “I’ve been making this recipe ever since I married 25 years ago.“

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Ground Beef Biscuit Stew Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (10 ounces) frozen mixed vegetables
1 can (8 ounces) tomato sauce
BISCUITS:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
2 tablespoons shortening
2/3 cup milk
1 teaspoon prepared mustard
1/2 cup shredded cheddar cheese, divided

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables and tomato sauce.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 400° for 15 minutes.
Meanwhile, for biscuits, in a small bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and mustard until mixture forms a soft dough. Add 6 tablespoons cheese.
Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 348 calories, 15 g fat (7 g saturated fat), 51 mg cholesterol, 544 mg sodium, 33 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Ground Beef Biscuit Stew in Taste of Home February/March 2006, p6