Low Cal Baked Beef Stew

Recipe: Low Cal Baked Beef Stew With Sour Cream Biscuits

Ingredients

  • 3/4 to 1 lb. boneless beef top round steak — in 1/2″ cubes
  • 1 tablespoon flour
  • 1 cup chopped onions
  • 3 medium potatoes — cubed
  • 14 1/2 ounce can Italian stewed tomatoes — undrained
  • 2 to 3 ounces tomato paste — 1/3 cup
  • 2 cups water
  • 2 teaspoons instant beef bouillon granules
  • 1 tablespoon sugar
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 cup eggplant — peeled/cubed
  • 1 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 cup margarine
  • 1/3 cup low-fat sour cream
  • 1/4 cup skim milk
  • 1/3 cup low fat sour cream
  • 1 tablespoon flour
  • 2 teaspoons milk
  • 1 teaspoon sesame seeds

Instructions

  1. In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch oven with pam. Add meat and chopped onion. Cook until brown and tender. Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour and baking powder.
  2. Cut in margarine until like crumbs. Stir in 1/3 cup sour cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll or pat to 1/2″ thick. Cut with 2″ biscuit cutter into 10-12 circles. Remove stew from oven or stove top. Increase temperature to 425°. Discard bay leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits with milk.
  3. Sprinkle with sesame seeds. Arrange on top of meat. Bake, uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step with biscuits on top, must be done in oven.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)