Beef and Vegetable Bake

By awright0511

Ingredients

• 1/4 cupall-purpose flour
• 1/2 tspeach salt and pepper
• 2 lbsbeef stew meat, cut into 1-inch pieces
• 2 tbspolive oil
• 5 carrots, cut into 1/2-inch slices
• 3 celery stalks, coarsely chopped
• 1 medium onion, diced
• 3 garlic cloves,minced
• 6 ozwhite button mushrooms, sliced 3/8 inch thick
• 1 cupdry red wine
• 1 cuplow-sodium beef broth
• 1/4 cupsteak sauce (such as A1)
• 1-1/2 tspdried Italian seasoning
• 2-1/4 cupspackaged biscuit mix
• 2/3 cupmilk

Details

Servings 6

Preparation

Step 1

1. Heat oven to 325 degrees F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat. In two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring, until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.

2. About 20 min before serving, stir together biscuit mix and milk until just combined.

3. Increase oven to 400 degrees F. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min. Serves 6.