Beef Stew with Parmesan Biscuit Crust

Name: Beef Stew with Parmesan Biscuit Crust
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters baby carrots; 680 grams beef stew meat; 118 milliliters stalk celery, chopped; 1 egg; 3 sprigs fresh thyme leaves or 1/2 teaspoon dried thyme; 118 milliliters milk; 118 milliliters grated Parmesan cheese; 118 milliliters cup pearl onions or 1 medium onion, chopped; 118 milliliters frozen peas; 6 servings Salt and pepper to taste; 794 grams cans each) vegetable broth; 2 Tbsps olive or vegetable oil; 177 milliliters Original mix; 237 milliliters Original mix

Beef Stew with Parmesan Biscuit Crust is a gluten free main course. One portion of this dish contains about 36g of protein, 17g of fat, and a total of 340 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you have milk, pearl onions, vegetable broth, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Mix beef and 1/4 cup of the Bisquick mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.

Ingredients you will need

Baking Mix