Thursday, November 3, 2016

Biscuit Topped Stew

I found this recipe in an old cookbook my grandmother, Eunice, had given me & it quickly became a much loved family favorite. It's makes a delicious yet simple comfort food that is perfect for those chilly fall nights & can even be made ahead of time to toss in the oven after a long day.


1 packaged biscuit mix
1/4 cups milk
1/4 cups chopped onion (optional)
1/4 cups green pepper
1 clove garlic
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon basil
1 16oz canned tomatoes (chopped)
2 cups cubed and cooked beef
2 cups cooked vegetables (mixed, stew veggies, or whatever floats your boat)
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce


Mix biscuit mix as directed, roll out & cut into wedges. Set aside.
In saucepan cook onion & green peppers until tender, add garlic & cook until slightly browned.
Stir in flour, sugar, salt, pepper, & basil.
Blend in undrained tomatoes, meat, vegetables, bouillon, and Worcestershire sauce.
Cook & stir until think and bubbly.
Turn boiling mixture into a 1 1/2- quart casserole.
Immediately top with biscuit wedges.
Bake uncovered at 400 till biscuits are golden. (approx 18-2- minutes)
Makes 4-6 servings

Add dry mustard, swiss or cheddar cheese to the biscuit mix.
Add chicken or turkey instead of beef with a little sage.

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