This is a delicious, saucy beef stew, made better with biscuits baked right on top. Some call it a casserole, some call it a stew. I call it whatever you want to hear that will make you want to cook it, then feed it to me right this minute.
I took the liberty of developing it for a traditional casserole vessel, or if you want, individual servings. They are just so cute individual!! (Either way tastes the same by the way, wink)
- ¼ cup all-purpose flour
- ½ tsp each salt and pepper
- 2 lbs beef stew meat cut into 1-inch pieces
- 2 tbsp olive oil
- 5 carrots cut into ½-inch slices
- 3 celery stalks coarsely chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 6 oz white button mushrooms sliced ⅜ inch thick
- 1 cup dry red wine
- 1 cup low-sodium beef broth
- ¼ cup steak sauce such as A1
- 1½ tsp dried Italian seasoning
- 2¼ cups packaged biscuit mix
- ⅔ cup milk
Heat oven to 325°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), burning, 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.
About 20 min before serving, stir together biscuit mix and milk until just combined.
Increase oven to 400°. (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.
Recipe by Tara Bench
Food Stylist Nicole Faber
Prop Stylist Carol Linnan
Originally Published in Ladies’ Home Journal January 2009