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Hearty Beef-N-Potato Bake
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Hearty Beef-N-Potato Bake

1 Hr(s) 55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 tub e (16.3 oz.) refrigerated lg biscuits, separated, halved
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Let's Make It
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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