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Biscuit -topped Hamburger Stew

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“different twist on the old stew recipe”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb lean ground beef
  • 12 cup coarsely chopped onion
  • 1 (14 1/2 ounce) candice tomatoes, undrained
  • 1 (12 ounce) jarhome-style beef gravy
  • 1 12 cups diced peeled tomatoes
  • 1 cup carrot, strips
  • 1 cup frozen cut green beans
  • 14 teaspoon pepper
  • 1 (6 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits

Directions

  1. Heat oven to 375 degrees.
  2. Brown ground beef and onion, drain.
  3. Add all remaining ingredients, except the biscuits,; mix well.
  4. Bring to a boil, reduce heat to medium-low; cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally Spoon into an ungreased 8-inch squres (2 quart) or oval (2 1/2 quart) baking dish Seperate dough into 5 biscuits; cut each in half.
  5. Arrange cut side down around outside edge of hot mixture.
  6. Bake at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

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