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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits, promises Patti Keith from Ebensburg, Pennsylvania. With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread. Ingredients:
1 envelope mushroom gravy mix |
3/4 cup water |
2 cups cubed cooked beef |
2 cups frozen mixed vegetables |
2 medium potatoes, peeled, cubed and cooked |
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits |
Directions:
1. In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through.
2. Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown. Yield: 5 servings.
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