- 2 pounds Certified Piedmontese Stew Beef
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon canola oil
- 1 medium onion - diced
- 4 cloves garlic - minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3 tablespoons flour
- ½-1 cup red wine - can substitute same amount of beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups low sodium beef broth
- 16 oz frozen mixed vegetables - thawed
BISCUIT TOPPING
- 8 refrigerated biscuits
- 8 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon thyme
1. Preheat oven to 375 degrees.
2. Heat oil in a large oven-safe skillet over medium high heat.
3. Add onion and garlic to the skillet and cook for 3 minutes or until onion has started to soften.
4. Add steak to the pan and begin to cook.
5. Stir in tomato paste, Worcestershire sauce, seasonings, wine and beef broth; stir until combined.
6. Add flour until thick.
7. heat to simmer.
8. Simmer for 8 minutes or until sauces thickens.
9. Stir in mixed vegetables.
10. Top with biscuits.
11. Add a tablespoon of butter to each biscuit and then sprinkle thyme and garlic powder over the top.
12. Transfer pan to oven and bake for 25-30 minutes.
13. Serve immediately.