Beef Stew Casserole

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


6 servings


2 tablespoons olive or vegetable oil
1 pound 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 frozen mixed vegetables (from 1 pound bag)
2 cups refrigerated diced cooked potatoes with onions (from 20 ounce bag)
1 can (14.5 ounce) diced tomatoes with roasted garlic and onion, undrained
1 jar (12 ounce) beef gravy
1 jar (4.5 ounce) sliced mushrooms, drained
1 can (12 ounce) refrigerated buttermilk flaky biscuits


Preheat oven to 375°F (191°C). 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.

Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley. Stir beef into vegetable mixture. Pour into ungreased 13 x 9-inch (3-quart) glass baking dish. Cover dish with foil.

Bake in the preheated oven for 28 to 30 minutes or until bubbly around edges.

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.

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