Name: Mason Jar Beef Stew
Ingredients: 1 cup shoestring carrots; 1 cup frozen corn; 1 cup frozen peas; 2 sweet potatoes, peeled & cubed; 1/2 rutabaga, cubed; 1/4 onion, diced; 32 ounces beef stock/beef broth; 12 – 16 ounces cubed beef (I used leftover roast); 2 cups water; 1 tablespoon Worcestershire sauce; 2 tablespoons corn starch (dissolved in cold water); 1 teaspoon oregano, dried; 1/2 teaspoon rosemary, dried; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 bay leaf; 1 package refrigerated biscuits (or more if desired; I used Grands Flaky Layers biscuits)

Description

This hearty Mason jar beef stew is a wonderful winter dish!

Ingredients

Scale

1 cup shoestring carrots
1 cup frozen corn
1 cup frozen peas
2 sweet potatoes, peeled & cubed
1/2 rutabaga, cubed
1/4 onion, diced
32 ounces beef stock/beef broth
12 – 16 ounces cubed beef (I used leftover roast)
2 cups water
1 tablespoon Worcestershire sauce
2 tablespoons corn starch (dissolved in cold water)
1 teaspoon oregano, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon black pepper
1/4 teaspoon salt
1 bay leaf
1 package refrigerated biscuits (or more if desired; I used Grands Flaky Layers biscuits)

Cook Mode Prevent your screen from going dark

Instructions

Toss everything into a large stock pot! Seriously! No need to heat up the onion or cook the meat! Toss it all in and mix it up.
Heat until boiling. Then reduce heat to simmer and cover and cook for 30-60 minutes until vegetables are tender and cooked through.
Heat oven to 350 (or whatever the biscuit package directions say).
Place jars onto a baking sheet lined with foil. Spoon beef stew into the jars and top each with one biscuit. Bake for 12-15 minutes (or as directed on the biscuit package).
Remove from the oven and enjoy!