Oven Stew And Biscuits

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef top sirloin, cut into 1-inch cubes
• 1/4 cup canola oil
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 large onion, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons molasses
• 1 medium green pepper, cut into 1-inch pieces
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 teaspoon butter, melted
• Sesame seeds

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, brown beef in batches in oil over medium heat. Return all to the pan; stir in tomatoes, mushrooms, onion, soy sauce and molasses.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375u0b0 for 20 minutes. Stir in the green pepper. Cover and bake 10 minutes longer.
3. Uncover; top with biscuits. Brush biscuits with butter; sprinkle with sesame seeds. Bake 15-18 minutes more or until the biscuits are golden brown.

flour, salt, pepper, beef top sirloin, canola oil, tomatoes, mushrooms, onion, soy sauce, molasses, green pepper, buttermilk, butter, sesame seeds

Taken from www.tasteofhome.com/recipes/oven-stew-and-biscuits/ (may not work)