Braised Beef and Biscuit Pie

Dish out a bubbly bake at your next party with this savory beef casserole topped with biscuits and cheese.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 1 hr 6 mins to 1 hr 38 mins
  • Bake: 25 mins to 30 mins 400°F

Braised Beef and Biscuit Pie

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Directions

  1. In a 4-quart Dutch oven combine stew meat, tomatoes, onion, tomato paste, wine, broth, balsamic vinegar, garlic, rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender, stirring occasionally.
  2. Meanwhile, in a large skillet cook mushrooms in hot oil over medium-high heat for 6 to 8 minutes or until golden brown, stirring occasionally. Stir into cooked meat mixture.
  3. Preheat oven to 400 degrees F. Transfer meat mixture to a 3-quart casserole. Prepare Cheddar Biscuit Topper. On a lightly floured surface roll biscuit dough from the center to edges until 1/2 inch thick. Cut 2-inch round circles from the dough, rerolling scraps as necessary. Arrange circles over filling. Place casserole on a sturdy baking sheet.
  4. Bake, uncovered, for 25 to 30 minutes or until golden brown and edges are bubbly.
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Nutrition Facts (Braised Beef and Biscuit Pie)

  • Per serving:
  • 445 kcal ,
  • 22 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 119 mg chol. ,
  • 636 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 36 g pro.
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