Prep Time 20m
Cook Time 150m
Ready Time 170m
Yield 8 servings

  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/8 teaspoon freshly ground black pepper
  • 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
  • 1/3 cup Crisco® Pure Canola Oil
  • 1 (14.5 oz.) can diced tomatoes, with liquid
  • 1/2 cup water
  • 5 carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chili sauce
  • 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
  • 1 (10 oz.) package frozen mixed vegetables
  • 1 (16 oz.) can cut green beans, drained
  • 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  • 2/3 cup milk
  • Snipped fresh parsley
Preparation Directions
  • Step 1Heat oven to 325ºF.
  • Step 2Combine flour and pepper in resealable food storage bag. Add meat cubes, tossing to coat. Heat oil over medium high heat in 10-inch skillet. Add beef; brown on all sides. Add tomatoes with liquid, water, carrots, onion, celery, chili sauce and bouillon granules to meat in skillet. Mix well.
  • Step 3Spray a 3-quart casserole with no-stick cooking spray. Transfer ingredients in skillet to prepared casserole. Cover tightly; bake 1 1/4 hours. Stir in mixed vegetables and green beans. Cover; bake an additional 45 minutes.
  • Step 4Increase oven temperature to 425ºF. Combine cornbread mix with milk in medium bowl; pour evenly over stew mixture. Bake, uncovered, 15 minutes. Increase heat to broil; broil 5 minutes, until lightly browned. Sprinkle with snipped parsley.
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