{"id":18173,"date":"2011-02-24T21:19:03","date_gmt":"2011-02-25T02:19:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18173"},"modified":"2011-02-24T21:20:26","modified_gmt":"2011-02-25T02:20:26","slug":"beef-stew-with-biscuit-on-top%e3%83%91%e3%82%a4%e3%81%ae%e3%81%9b%e3%83%93%e3%83%bc%e3%83%95%e3%82%b7%e3%83%81%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18173&lang=en","title":{"rendered":"Beef Stew with Biscuit on Top
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\"\"<\/a><\/p>\n

Beef Stew with Biscuit on Top<\/strong>
\nFebruary 20, 2011<\/em><\/p>\n

The top part of a freshly baked biscuit was placed on top of beef stew right before serving. Yes, the original idea was making a beef pot pie. I used to buy lots of Banquet frozen pot pies when I was going to college. It made a cheap and satisfying dinner. I’ve forgotten about that for a long time… Here is my super easy version of pot pie (lol), and it still tasted great! I used the flaky type of biscuit. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Beef Stew with Biscuit on Top February 20, 2011 The top part of a freshly baked biscuit was placed on top of beef stew right before serving. Yes, the original idea was making a beef pot pie. I used to buy lots of Banquet frozen pot pies when I was going to college. It made […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,12],"tags":[],"class_list":["post-18173","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18173"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18173\/revisions"}],"predecessor-version":[{"id":18274,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18173\/revisions\/18274"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}