Beef and Biscuit

Ingredients

• 2 pounds chuck roast, cubed
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 1 (8-ounce) package refrigerated biscuit dough

Directions

1. Preheat oven to 350 degrees F.
2. In a shallow dish, combine flour and beef cubes. Toss to coat cubes evenly.
3. In a large skillet, heat oil over medium-high heat. Add coated beef cubes and cook until browned on all sides.
4. Add beef broth, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, oregano, salt, and pepper. Stir to combine.
5. Add potatoes, carrots, and onion. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for about 45 minutes.
6. Transfer beef mixture to a 9x13-inch baking dish. Arrange biscuit dough over top of beef mixture. Bake for about 25 minutes, or until biscuits are golden brown.
7. Let cool for 10 minutes before serving.

Interesting Facts

• This dish is perfect for a weeknight meal or a Sunday dinner with the family.
• The beef stew can be prepared in advance and refrigerated until ready to bake.
• This dish is also great for leftovers – just reheat in the microwave or oven.