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Oven Stew and Biscuits

 Oven Stew and Biscuits
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
6-8 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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

2 of 2

Oven Stew and Biscuits (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.