Comfort food was never easier. Refrigerated biscuits, packaged for two, bake
Up into tender bread bowls for a quick beef stew.
Heat oven to 350°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each
Sheet to make a 3 1/2-inch ball; flatten balls slightly. Place on ungreased
Sheet. Press or roll each biscuit to 6-inch round. Place 1 biscuit round
Over each foil ball, shaping biscuit gently to fit.
Bake 8 to 12 minutes or until golden brown. Cool 5 minutes. Remove biscuit
Cups from foil balls.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion
And mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender.
Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring
Occasionally, until hot.
In small bowl, stir water, cornstarch and pepper until smooth. Increase heat
To medium-high; stir cornstarch mixture into soup mixture in pan, cooking
Stirring until mixture boils. Cook, stirring constantly, about 1 minute or
Until mixture is slightly thickened.
Place biscuit bowls in individual shallow soup bowls; spoon half of the beef
Stew into each. (Some soup may flow over side of biscuit bowl.)
High Altitude (3500-6500 ft):In step 4, increase cook time to 2 to 3
If you like even more veggies in your stew, add some frozen (thawed)
Vegetables to the mushrooms and onions.
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