Bisquick Family Favorite Stew Recipes

Steps:

• 1. Heat oven to 425°. Cook beef in ovenproof 4-quart Dutch oven over medium heat, stirring occasionally, until brown drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally.2. Mix Bisquick, milk and parsley until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture remove from heat.3. Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°.NUTRITION FACTS: 1 Serving: Calories 430 (Calories from Fat 170) Fat 19g (Saturated 6g) Cholesterol 45mg Sodium 1310mg Carbohydrate 48g (Dietary Fiber 5g) Protein 22g % DAILY VALUE: Vitamin A 38% Vitamin C 44% Calcium 18% Iron 22% DIET EXCHANGES: 2 Starch 1 1/2 High-Fat Meat 3 Vegetable 1 FatBETTY'S TIP: Go ahead and substitute ground turkey for the ground beef in this recipe for a tasty new twist.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
• Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
• Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Steps:

• Heat oven to 400°F. Mix beef and 1/4 cup of the Bisquick® mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.
• In 3-quart casserole, mix remaining 1/2 cup Bisquick® mix and the broth, using wire whisk. Add beef, carrots, celery, onions and thyme. Bake uncovered 1 hour; stir. Season with salt and pepper. Stir in peas.
• In small bowl, stir Parmesan Biscuit Crust ingredients until blended. Pour over stew. Bake 25 to 30 minutes or until golden brown.

Steps:

• Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.

Steps:

• Melt shortening in large skillet; brown meat well.
• Spoon off drippings.
• Add 4 cups water, the salt, pepper and bay leaf.
• Heat to boiling; reduce heat.
• Cover and cook about 2 hours, stirring occasionally.
• Stir in carrots, onion and potato; cook 20 minutes longer.
• Stir in peas.
• Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew.
• Cook over medium heat until mixture thickens and boils.
• FOR THE DUMPLINGS:.
• Stir 2 cups baking mix, the parsley and milk to a soft dough.
• Drop dough by spoonfuls onto boiling stew.
• Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer.
• 6 servings.
• Betty Crocker's Bisquick Cookbook.

Steps:

• Preheat oven to 425°F.
• Cook the meat in an oven-proof 4-quart Dutch oven over medium heat, stirring occasionally, until brown; drain.
• Stir in the water, tomatoes, tomato paste, and vegetables; heat to boiling, stirring occasionally.
• Mix Bisquick, milk, and parsley until soft dough forms; drop by 6 spoonfuls onto beef mixture; remove from heat.
• Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.