beef burgundy and biscuits

Categories
Soup /
Stew
Yield
4 Servings
MeasureIngredient
2 pounds Beef boneless chuck eye; OR rolled rump roast, cut into 1" cubes
¼ cup All-purpose flour
2 tablespoons Olive or vegetable oil
Clove garlic
1¼ cup Red Burgundy or other dry red wine
2 teaspoons Instant beef bouillon
½ small Bay leaf
3 slices Bacon; diced
18 smalls White onions
3 tablespoons Tomato paste
½ teaspoon Dried thyme leaves
¼ teaspoon Ground pepper
2 cups Bisquick® baking mix
⅔ cup Milk
  Paprika; to taste

Heat oven to 325F degrees. Coat beef with flour. Heat oil in Dutch oven.

Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat.

Add wine and enough water to cover beef. Stir in bouillon and bay leaf.

Cover and bake 2 hours. Fry bacon until limp. Add onions; cook until light brown. Stir bacon and onions into beef. Cover and bake until beef is tender, about 40 minutes. (Add wine or water during baking, if necessary.) Stir in tomato paste, thyme and pepper. Mix baking mix and milk until dough forms; beat vigorously until stiff, 30 seconds. Drop by spoonfuls onto beef mixture; sprinkle with paprika. Bake until biscuits are golden brown, about 15 minutes.

Recipe by: Bisquick

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on Apr 17, 1998

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