Try it free for 14 days Get My Trial

This recipe was originally found at bettycrocker.com.

Visit bettycrocker.com to view the original recipe. Why can't I see the full recipe?

Crusty-Topped Beef Stew

Recipe originally found at bettycrocker.com

Ingredients

Change

2 tablespoons olive or vegetable oil
1 12 lb boneless beef stew meat, cut into 1-inch pieces
12 teaspoon salt
14 teaspoon freshly ground pepper
3 medium carrots, sliced 1 1/2 cups
1 onion, halved, cut into 1/2-inch-thick wedges about 3 cups
3 tablespoons all-purpose flour
3 cups cubed unpeeled potatoes
14 cup chopped fresh parsley
1 tablespoon packed brown sugar
1 teaspoon beef bouillon granules
1 teaspoon dried thyme leaves
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup small pretzel twists
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits 10 biscuits
2 tablespoons spicy brown mustard

Directions

Visit bettycrocker.com to view the directions for this recipe.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Meal Planner App

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial


At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.