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Presto Beef Stew Recipe

Photo by: Taste of Home Presto Beef Stew Recipe

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This quick, flavorful dinner for two couldn’t be easier. Just combine sauteed mushrooms with shredded beef, then serve with golden-brown biscuits. “Sometimes I add sliced green onions to the stew.” —Karla Johnson, East Helena, Montana

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Presto Beef Stew Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 individually frozen biscuits
2 tablespoons butter
2 cups sliced fresh mushrooms
1 package (17 ounces) refrigerated beef roast au jus
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup cold water

Directions

Bake biscuits according to package directions.
Meanwhile, in a large saucepan over medium heat, melt butter. Add mushrooms; cook and stir until tender. Shred beef with two forks; add to the pan. Add pepper. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Divide stew between two bowls; top each with a biscuit. Yield: 2 servings.

Nutritional Facts 1 cup with 1 biscuit equals 710 calories, 40 g fat (18 g saturated fat), 176 mg cholesterol, 1,595 mg sodium, 38 g carbohydrate, 2 g fiber, 54 g protein.

Originally published as Presto Beef Stew in Taste of Home December/January 2011, p38

Thicker Stews

If your stew needs just a little extra thickening, stir in a few tablespoons of fresh white, whole wheat or rye bread crumbs.

More Stew Recipes»

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