Instructions

1. Brown beef and onion in oil in a Dutch oven.
2. Add tomatoes, including liquid, mushrooms, hot water, salt, pepper and sugar.
3. Heat to boiling; reduce heat; cover and simmer until beef is tender, about 1-1/2 hours
4. Add marjoram, thyme, potatoes, celery and carrots.
5. Cover and simmer an additional 30 minutes until vegetables are tender.
6. Mix cold water and flour until smooth; gradually stir into beef mixture.
7. Heat to boiling, stirring constantly for 1 minute then remove from heat.
8. Drop Biscuits:
9. Preheat 450°F oven
10. Mix Insta-Bake, butter and sour cream until well blended.
11. Drop by spoonful onto hot stew mixture and bake 10 minutes or until biscuits have browned.
12. Note: If you don’t have a large oven-safe pot or dutch oven, you may cook the stew on the stovetop, transfer to a 9x13-inch pan, and add biscuit dumplings and bake as directed.

• Servings : 5-6 Servings
• Ready in : 150 Minutes
• Recipe Type : Beef