Friday, August 9, 2013

Beef and Veggie Bake

The other night we had grilled ribs for supper.  But, unfortunately they were a bit tough =(

So, a couple days later I made them into this kid tested, kid approved meal.

Beef and Vegetable Bake

2 lbs boneless beef ribs cut into 1 inch pieces
5 medium carrots, sliced
3 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
6 oz fresh portabello mushrooms, sliced
1 cup dry red wine
1 cup beef broth
1/4 cup steak sauce
1 1/2 tsp Italian seasoning
2 1/4 cups biscuit mix
2/3 cup milk

Mix everything but the mushrooms, biscuit mix and milk in a crockpot.  Cook on low 4-5 hours.

Add in the mushrooms.  Cook on low 30- 60 minutes more.

Mix up the biscuits.

Spoon the soup into individual oven safe bowls (or one big pan if you don't have individual ones).  Spoon the biscuit mix over the top.

Bake at 400* until biscuits are golden brown.  Remove from oven and serve.

My kids wanted theirs topped with cheese, of course.  So I sprinkled some Parmesan on top in the last couple minutes of cooking so it would melt/ brown up.

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