3/4 cup thinly sliced onions
1 clove garlic, finely chopped
1 pound lean beef stew meat, cut into 1-inch cubes
1 can (14.5 oz) diced tomatoes, undrained (I puree mine because Corey won't eat tomato chunks)
1 cup fresh mushrooms, sliced
1/3 cup red wine
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf
1 can (10.2 oz) Pillsbury Flaky layers refrigerated original or buttermilk biscuits
1. In a large nonstick skillet, cook onions and garlic; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Remove bay leaf.
2. Heat oven to 375°F. Separate dough into 10 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brown.
Makes 6 servings.
Recipe adapted from Pillsbury