Recipe: Tomato-Beef Stew with Biscuits (Bisquick recipe, 1980's)

TOMATO-BEEF STEW WITH BISCUITS

FOR THE STEW:
2 lbs beef stew meat, cut into 1-inch pieces
1 cup chopped onion
2 tbsp vegetable oil
1 (4 oz) can mushroom stems and pieces
1 (16 oz) can whole tomatoes
1 (6 oz) can tomato paste
2 1/2 cups hot water
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp ground black pepper
1 bay leaf
1/2 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp all purpose flour
FOR THE BISCUITS:
2 cups Bisquick baking mix
1/3 cup margarine or butter, melted
1 cup dairy sour cream

TO MAKE THE STEW:
Cook and stir beef and onion in oil in Dutch oven until beef is brown.

Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, 2 1/2 cups hot water, sugar, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until beef is almost tender, about 1 1/2 hours.

Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes.

Mix 1/4 cup cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.

TO PREPARE THE BISCUITS:
Heat oven to 450 degrees F.

Mix remaining ingredients for the biscuits until soft dough forms; beat vigorously 20 strokes Drop by spoonfuls onto hot beef mixture.

Bake until biscuits are brown, about 10 minutes.

High Altitude: Cook beef until almost tender, about 2 hours. Heat oven to 475 degrees F. Bake biscuits as directed above.

Makes 5-6 servings
Source: Recipe booklet: Betty Crocker's Creative Recipes with Bisquick, General Mills Inc., 1980

Hi Sandy,

I don't think this recipe that I ran across while looking for yours is the one you're looking for because it doesn't use tomato sauce and the biscuits are baked on top but it looks interesting to I thought I'd post it. We'll keep looking.

Happy Cooking!

Betsy