Beef Stew Casserole

For a golden crowning touch, bake biscuits on top of this meaty stew, filled with easy frozen and canned vegetables.

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( 10 Ratings)

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Prep Time 20 min
Total Time 1 hr 10 min
Servings 6

Ingredients

2: tablespoons olive or vegetable oil

1: lb boneless lean beef round steak (1/2 inch thick), cut into 1-inch pieces

1/2: teaspoon dried thyme leaves

1/8: teaspoon pepper

2: cups Green Giant® frozen mixed vegetables (from 1-lb bag)

2: cups refrigerated diced cooked potatoes with onions (from 20-oz bag)

1: can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained

1: jar (12 oz) beef gravy

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk flaky biscuits

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Directions

1 Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is browned.
2 Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.
3 Stir beef into vegetable mixture. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
4 Cover dish with foil. Bake 28 to 30 minutes or until bubbly around edges.
5 Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

Next time, use beef stew meat instead of round steak.

Enjoy this casserole with purchased salad greens tossed with a balsamic vinaigrette.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 4g, 4% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 1210mg; 1210%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 5g 5% Sugars 7g 7% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;