Quick Barbecue Beef Stew
Planned-over beef brisket makes comforting, home-style stew quick and easy to prepare.
- 4 refrigerated buttermilk biscuits
- 3/4-1 pound cooked beef brisket (about 2 cups slices) from Barbecue Beef Brisket (p. 41)
- 1 cup pan juices from Barbecue Beef Brisket (p. 41)
- 2 tablespoons cornstarch
- 1 cup water
- 2 cups frozen petite mixed vegetable blend (such as baby carrots, green beans, peas and corn)
- 1/2 teaspoon dried thyme leaves
Discard any solidified fat from pan juices. Combine cornstarch, pan juices and water in (3-qt.) Saucepan; whisk until smooth using Nylon Spiral Whisk. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 1 minute.
Add brisket pieces, vegetables and thyme; bring to a boil. Reduce heat to low; simmer, uncovered, 5-6 minutes or until sauce thickens and vegetables are tender. Split biscuits; place bottoms of biscuits into serving bowls. Ladle 1 cup stew over each biscuit using Nylon Ladle. Place tops of biscuits over stew.
- 4 servings
Nutrients per serving:
Calories 570, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 90 mg, Carbohydrate 63 g, Protein 34 g, Sodium 780 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
2 1/2 starch, 1 vegetable, 2 1/2 medium-fat meat, 1 fat (2 1/2 carb)
If you do not have enough pan juices, add enough beef broth or water to measure 1 cup. Use our Easy Read Measuring Cups to give you the perfect measurement.
Refrigerated buttermilk biscuits can be found near the refrigerated crescent roll dough in most supermarkets. You can also find portioned biscuits in the freezer section of your supermarket. Thaw and bake according to package directions.
If desired, any of your favorite frozen vegetable blends can be substituted for the petite mixed vegetable blend.