Beef and Biscuit Casserole

Unlike typical beef and biscuit casserole, this one uses stew meat rather than ground beef for a chunky texture and deeper flavor. This can be eaten as a soup, without the biscuits, but I prefer it with the biscuits on top. You can add additional vegetables to the soup base if you want, or serve with a salad. This is a comforting dish, perfect for a cold or rainy day.

Ingredients:

• 1 onion, chopped

• 2 T minced garlic

• 1 (10.5 oz) can cream of mushroom soup

• About 2 cups cubed beef (either chuck roast or round roast work best)

• 1-2 cups frozen peas and carrots

• 3-4 cups mashed potatoes

• 8-12 biscuits

• Garlic salt

• Pepper

Instructions:

Combine onion and garlic in a pan with a drizzle of oil (olive or vegetable) and let cook until onions are translucent.

Prepare mashed potatoes (either from scratch or box mix). When onion and garlic mix is done cooking, remove from pan and add beef cubes into the pan. Brown meat, then remove.

Preheat oven to 425 degrees. To a large pot, add all ingredients (except biscuits) with about a cup and a half of water and let simmer until liquid is thick.

Pour mixture into an 8x8 baking dish or a pie dish. Top with uncooked biscuits (fresh or frozen), and bake for 18-22 minutes, or until biscuits are cooked all the way through. Serve warm. Enjoy!