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Beef Burgundy with Biscuits

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Beef Burgundy with Biscuits
  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 5
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Cook the biscuits right along with the stew in this time-saving recipe full of beef, mushrooms and fragrant herbs.

Ingredients

1
tablespoon vegetable oil
3/4
cup thinly sliced onions
1
clove garlic, finely chopped
1
boneless beef round steak (16 oz), cut into 1-inch cubes
1
can (6 oz) tomato paste
1
can (14.5 oz) diced tomatoes, undrained
1
jar (6 oz) whole mushrooms, undrained
1/3
cup red wine or water
1/4
teaspoon dried oregano leaves
1/4
teaspoon dried basil leaves
1
bay leaf
1/2
cup green bell pepper strips
1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Directions

  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Stir in bell pepper; remove bay leaf.
  • 2 Heat oven to 375°F. Separate dough into 5 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.
  • 3 Bake 20 to 25 minutes or until biscuits are golden brown.
Tips  

Burgundy is a region in Eastern France that produces superb red wines like Beaujolais. Choose it or a Pinot Noir or Cabernet for this recipe.

Other colors of bell peppers can be substituted for the green.

Nutrition Information 
No nutrition information available for this recipe
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