Beefy Stew Cups

 

Sometimes there are days that you crave a classic. But with a twist.

 

We grew up with canned biscuits, brown gravy powder mix, and frozen veggies added to just about everything! Sometimes your parents were just out of time and needed a meal on the table. Sometimes your parents wanted the comforting flavors, and even as an adult I still find myself craving those flavors.

 

 

When my husband and I were first experimenting with meals for the 2 of us, I was looking everywhere for inspiration. I found some neat old cookbooks in my grandmother’s kitchen that were put out in the 60s and 70s by Pillsbury, Campbells, and other classic companies like them. They had lots of great ideas for quick meals and I knew I could find some gems in there.

 

 

The original recipe had a lot less veggie in it. I felt like it called for more complex flavors. It also needed the addition of onions and garlic to help pull out more of the “stew” feels. Also, it used the smaller muffin pan and the cups felt so small. The jumbo muffin pan is perfect for a stuffed muffin. It provides so much room for the filling and creates a better ratio of bread to filling.

 

 

While I realize I could make a lot of this from scratch, sometimes you really just need childhood flavors. And sometimes you really just need a quick meal that the whole family will love. These stew cups hit the mark for sure.

 

 

Beefy Stew Cups

 

 

1lb ground beef

½ yellow onion, diced,

2 cloves garlic, minced

1 Tbs EVOO

12oz bag of frozen peas and carrots

¼ tsp thyme

1 c milk

1 packet Brown Gravy Mix

1 can (12oz) of 8 biscuits

 

 

 

 

Preheat the oven to 375. Using a rolling pin or your fingers, flatten and widen each biscuit so they will fit into the muffin pan. I use the jumbo muffin size pan for this recipe, but it works in a medium sized muffin pan as well. Line each of the muffin cavities with the flattened biscuit. Once done, set aside to work on the filling.

 

In a large saucepan, heat the oil to med-hi heat. Once it’s warm but not smoking, add the onions. Allow them to sauté for a few minutes, until they start to become translucent. Add the garlic and let it cook for a minute before moving the onions to one side of the pan.

 

Add a bit more oil to the other side of the pan for the beef. Brown the beef on all sides, making sure to stir it so it will crumble as you cook it. Once the meat is browned, add the thyme and the bag of peas and carrots and let them warm up, about 2-3 minutes. Lastly, add the gravy mix to the milk and blend with a whisk before adding it to the sauté pan. It should heat up and thicken as it coats the filling.

 

 

Allow the filling to cool for a few minutes and then spoon it evenly into the 8 biscuit lined muffins. Into the oven for about 15-18 minutes, making sure the biscuit is baked and a nice golden color.

 

 

Remove from the oven and leave them to cool for a few minutes before serving. Goes great with a yummy garden salad.