Beef Stew Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For a golden crowning touch, bake biscuits on top of this meaty stew, filled with easy frozen and canned vegetables.
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 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) sliced mushrooms, drained
- 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk flaky biscuits
Instructions
- 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.
- Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.
- Stir beef into vegetable mixture. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
- Cover dish with foil. Bake 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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