Baked Beef Stew With Sour Cream Biscuits Recipe

  1. In plastic bag, combine beef and 1 Tablespoons + flour.
  2. Shake to coat.
  3. Spray Dutch oven with Pam.
  4. Add in meat and minced onion.
  5. Cook till brown and tender.
  6. Drain any fat.
  7. Add in potatoes, stewed tomatoes, tomato paste, 2 c. of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf.
  8. Bake or possibly cook on top of stove, covered, at 350 F for 1 hour.
  9. Add in eggplant, cover and bake for 30 min longer.
  10. Meanwhile, in large bowl, stir together flour and baking pwdr.
  11. Cut in margarine till like crumbs.
  12. Stir in 1/3 c. lowfat sour cream and skim lowfat milk.
  13. On lightly floured board, knead dough 8-10 times.
  14. Roll or possibly pat to 1/2" thick.
  15. Cut with 2" biscuit cutter into 10-12 circles.
  16. Remove stew from oven or possibly stove top.
  17. Increase temperature to 425 F. Throw away bay leaf.
  18. Combine 1/3 c. lowfat sour cream and flour.
  19. Stir into stew.
  20. Brush biscuits with lowfat milk.
  21. Sprinkle with sesame seeds.
  22. Arrange on top of meat.
  23. Bake, uncovered, for 20-25 min till golden brown.
  24. Can dust with thyme.
  25. Last step with biscuits on top, must be done in oven.
  26. NOTES :

boneless beef, flour, onions, potatoes, italian stewed tomatoes, tomato paste, water, sugar, thyme, worcestershire sauce, bay leaf, flour, baking pwdr, margarine, sour cream, milk, sour cream, flour, milk, sesame seeds thyme

Taken from cookeatshare.com/recipes/baked-beef-stew-with-sour-cream-biscuits-74062 (may not work)

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