Oven Stew and Biscuits Recipe

Oven Stew and Biscuits Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Soy sauce and sesame seeds give this hearty casserole a slight Asian twist. The recipe come from my brother, who was a wonderful cook.—Bertha Brookmeier, El Cajon, California

[X]

Rate Oven Stew and Biscuits Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Oven Stew and Biscuits Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6-8 Servings

20 45 65

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds beef top sirloin, cut into 1-inch cubes
1/4 cup canola oil
1 can (14-1/2 ounces) stewed tomatoes
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 large onion, thinly sliced
3 tablespoons soy sauce
3 tablespoons molasses
1 medium green pepper, cut into 1-inch pieces
1 tube (12 ounces) refrigerated buttermilk biscuits
1 teaspoon butter, melted
Sesame seeds

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, brown beef in oil over medium heat. Stir in the tomatoes, mushrooms, onion, soy sauce and molasses.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 20 minutes. Stir in the green pepper. Cover and bake 10 minutes longer.
Uncover; top with biscuits. Brush biscuits with butter; sprinkle with sesame seeds. Bake 15-18 minutes more or until the biscuits are golden brown. Yield: 6-8 servings.

Nutritional Facts 1 cup equals 387 calories, 13 g fat (3 g saturated fat), 47 mg cholesterol, 1,222 mg sodium, 37 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Oven Stew and Biscuits in Casserole Cookbook , p63