Beef and Vegetable Stew with Biscuit Topping

Ingredients

• 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

Instructions

1. 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.
2. About 20 min before serving, stir together biscuit mix and milk until just combined.
3. 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.