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Hearty Beef-N-Potato Bake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 55 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 bag (24 oz.) red potatoes, quartered
  • 1-1/2 lb. beef stew meat, cut into 1" pieces
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 pkg. (10 oz.) baby bella mushrooms, quartered
  • 1 bag (10 oz.) frozen baby pearl onions
  • 1 pkg. (10 oz.) baby carrots, halved lengthwise
  • 1 cup sliced celery
  • 2 minced garlic cloves
  • 1 Tbsp. plus 1/4 tsp. dried thyme, divided
  • 4 cups beef broth, divided
  • 1/4 cup cornstarch
  • 1-1/2 cups frozen peas
  • 1 tube (16.3 oz.) refrigerated lg biscuits, separated, halved
make it
Preheat oven to 375°F. Boil potatoes in salted water 6 min. Drain, rinse in cold water, set aside. Season beef with 1 tsp. salt and 1/2 tsp. pepper. Spray a large Dutch oven with cooking spray, put over high heat, cook beef until browned. Stir in mushrooms, onions, carrots, celery, garlic and 1 Tbsp. thyme. Cook 8 min or until veggies are crisp-tender, stirring occasionally. Add 2 cups broth, bring to boil. Reduce heat to med, simmer for 10 min.

In saucepan, over med-high heat, bring remaining broth and cornstarch to boil. Cook 1 min. stirring constantly. Stir mix and the potatoes into beef-veggie mix. Spoon the whole mix into a 9" x 13" casserole dish.

Cover with foil and bake 40 min. Stir in peas. Arrange biscuit halves on top of casserole. Sprinkle biscuits with remaining thyme. Bake 20 min or until biscuits are golden brown.
This is a very hearty stew, and you don't have to make separate biscuits!
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