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- ¼ cup butter
- 1 ½ cups Bisquick
- 1 ½ cups milk
- ¼ cup chopped onion
- 1 cup shredded cheddar cheese
- 1 ½ lbs. beef stew
Preheat the oven to 350℉. In a 9” x 9” pan, melt the butter and coat the pan. While the butter is melting, mix together all ingredients except the stew. Pour the mixture into the pan. Spoon in stew in dabs – some batter will show through. Bake for 1 hour.
Simplicity is a Beautiful Thing
When it comes to simplicity, this pot pie stew recipe certainly isn’t lacking. It’s one of the greatest aspects of it, along with its versatility. For the stew, you can use a can of Dinty Moore (or whatever variety you prefer) rather than making your own. Using Bisquick means not having to mix up batter. Plus, you can add other ingredients, such as spices or veggies, and the results will still be satisfying.
Another great aspect of this recipe is how quickly it can be thrown together. The most time-consuming part is chopping up the onion, which isn’t an essential ingredient and can be omitted if you want to save time. Although, even this really doesn’t take all that long. Either way, this pot pie stew comes together quickly and easily. Once it’s put together, you can throw it in the oven and forget about it for the next hour.
Taste vs. Time
Simplicity and saving time is great, but it doesn’t always give you the best results. Before I get ahead of myself, I’m not saying this pot pie stew doesn’t taste good; that’s not true at all. However, certain variations of it would taste better than others. Homemade stew, for example, would most likely give you a better taste than canned stew. The trade-off, of course, is that you’d have to spend more time on the recipe, which sort of defeats the purpose. Ultimately, how you choose to prepare this dish is up to you.