Beef Stew Casserole

by **gina68gt** Sat Feb 13, 2021 3:55 pm

Ingredients

2
tablespoons olive or vegetable oil

1

lb boneless lean beef round steak (1/2 inch thick), cut into 1-inch pieces

1/2

teaspoon dried thyme leaves

1/8

teaspoon pepper

2

cups frozen mixed vegetables (from 1-lb bag)

2

cups refrigerated diced cooked potatoes with onions (from 20-oz bag)

1

can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained

1

jar (12 oz) beef gravy

1

jar (4.5 oz) sliced mushrooms, drained

2

cans (6 oz each) Pillsbury

Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

Steps

1
Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5 to 7 minutes, stirring occasionally,

2
Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.

3
Stir beef into vegetable mixture. Pour into ungreased 13x9-inch (3-quart) glass baking dish.

4
Cover dish with foil. Bake 28 to 30 minutes or until bubbly around edges.

5
Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle parsley over the top.