Ground Beef Biscuit Stew Recipe
“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.“
- 1 pound ground beef
- 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
- 1 cup King Arthur Unbleached 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
- 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.
Originally published as Ground Beef Biscuit Stew in Taste of Home February/March 2006, p6
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