Ground Beef Biscuit Stew Recipe

4 1 8
Ground Beef Biscuit Stew Recipe
Ground Beef Biscuit Stew Recipe photo by Taste of Home
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Ground Beef Biscuit Stew Recipe

Read Reviews
4 1 8
Publisher Photo
“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 Brenden, a field editor from Salem, Oregon.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 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
  • 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 11x7-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

Nutritional Facts

1 cup: 348 calories, 15g fat (7g saturated fat), 51mg cholesterol, 544mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 21g protein.

  • 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
  • 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
  1. 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.
  2. Transfer to a greased 11x7-in. baking dish. Cover and bake at 400° for 15 minutes.
  3. 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.
  4. 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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tonia11552 User ID: 7825471 107087
Reviewed Sep. 28, 2014

"quick dish with my own Caribbean twist"

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