I made another meal last night that is not gluten-free or dairy-free last night. But it looked delicious and Scott loved it so I’m going to share it with you all as well.
I need a name for it though…it was inspired by beef pot pie, but it has a biscuit top instead of crust (and no bottom crust). I’ll work on that later.
Also, note I did this in two distinct steps – 1) filling in the crockpot. 2) finish it in the oven with the topping. I started making it in the crockpot one evening refrigerated that part, then finished it a couple days later mixing up the biscuits and baking it.
Biscuit-topped Beef Stew (does that even sound good? )
Step 1: The Beefy Filling
1.5-2 lbs of stew beef. I left mine in the big chunks the way I bought it from the store. But if you want smaller pieces you could cut them smaller.
12-oz bag of frozen mixed vegetables (carrots, corn, green beans, etc)
¼ cup red wine
1 can mushroom gravy
1 bay leaf
Salt & pepper to taste
Toss everything in the crockpot.
Cook on high about 4 hours.
Fish out the bay leaf and discard.
Pour into a 9x9 oven-safe dish or refrigerate for later use.
Step 2: Topping/Finish
2 cups quick biscuit mix
2/3 cup milk
½ cup shredded cheese
1 tsp garlic powder (some might find this too strong, we LOVE garlic, but scale back if you aren’t as garlicky as we are!)
2 Tbsp dried parsley
Drop by the tablespoon fulls on the top of the filling, distributing so most of filling is covered by biscuit dough.
Bake at 425 for about 25 minutes or until topping is golden brown (if you are using refrigerated filling, it might take longer to bake).