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Beef Cassoulet

Bryant's picture
Plump biscuits cook on top of hearty hamburger stew. It’s comfort food for a weeknight supper!
Ingredients
  Lean ground beef 1 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Celery stalk 1⁄2 Cup (8 tbs), thinly sliced (1 medium sized)
  Onion 1⁄2 Cup (8 tbs), chopped (1 medium sized)
  Canned navy beans/Kidney beans 16 Ounce (drained)
  Canned beef broth 14 Ounce
  Diced tomatoes 2 Cup (32 tbs) (Progresso®)
  Original bisquick mix 2 Cup (32 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Dried oregano 1⁄4 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
Directions

1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat.
3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Beef, Milk Product, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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1 Comment

shantihhh's picture
I have never made a beef cassoulet-interesting idea.