Categories: Meals

Ingredients

• 2 lbs. cubed beef round
• 1/4 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup chicken broth
• 1 large russet potato, diced
• 1/2 cup sliced pepperoncini peppers
• 4 1/2 tsp Montreal steak seasoning
• 1 tbsp. chopped fresh thyme
• 1 cup frozen peas and carrots, thawed
• 16.3 oz. can biscuits, quartered
• Garnish: chopped fresh thyme

Directions

1. Preheat oven to 350.

2. In a large bowl, stir together beef and flour until fully coated. In a 10-inch cast-iron skillet, melt butter over high heat. Add beef; cook until lightly browned, about 8 minutes. Stir in broth, and bring to a boil; reduce heat to medium, and cook for 10 minutes. Stir in potatoes, peppers, steak seasoning, and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes, stirring occasionally. Stir in peas and carrots. Place biscuit pieces around outer edge of pan.

3. Bake until golden brown, 15-18 minutes. Garnish with thyme.

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