Beef and Vegetable Bake

Beef stew meat and vegetables cook in a red wine sauce for this hearty dinner. Little biscuits baked on top finish off the meal.

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Beef and Vegetable Bake
Makes: 6  servings Prep 35 mins Start to Finish 1 min to 55 mins


  • 1/4 cup  all-purpose flour
  • 1/2 teaspoon  each salt and pepper
  • 2 pounds  beef stew meat, cut into 1-inch pieces
  • 2 tablespoons  olive oil
  • 5 carrots, cut into 1/2-inch slices
  • 3 celery stalks, coarsely chopped
  • 1 medium onion, diced
  • 3 cloves garlic,minced
  • 6 ounces  white button mushrooms, sliced 3/8 inch thick
  • 1 cup  dry red wine
  • 1 cup  low-sodium beef broth
  • 1/4 cup  steak sauce (such as A1)
  • 1 1/2 teaspoons  dried Italian seasoning
  • 2 1/4 cups  packaged biscuit mix
  • 2/3 cup  milk


1. Heat oven to 325 degrees F. In a bowl, combine flour, salt and pepper; toss with beef until coated well. In a 6-quart Dutch oven, heat 1 tbsp oil over medium-high heat. In two batches, cook beef (adding 1 tbsp oil to second batch), turning, until browned, about 4 min. Transfer to a plate. Add carrots, celery, onion and garlic to pot. Cook, stirring, until wilted, 8 min. Stir in beef, mushrooms, wine, broth, steak sauce and Italian seasoning. Cover; bake 50 min. Remove from oven.

2. About 20 min before serving, stir together biscuit mix and milk until just combined.

3. Increase oven to 400 degrees F. (To make individual servings, transfer beef mixture to pint-size casserole pans.) Drop biscuit batter in mounds over beef mixture. Bake, uncovered, until biscuits are lightly browned, 15 to 20 min. Serves 6.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)700,
  • Fat, total(g)39,
  • chol.(mg)103,
  • sat. fat(g)14,
  • carb.(g)44,
  • fiber(g)3,
  • pro.(g)35,
  • sodium(mg)1121,
  • Percent Daily Values are based on a 2,000 calorie diet
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