How To make Low Cal Baked Beef Stew with Sour Cream Biscuits

3/4 to 1 lb. boneless beef top round steak

in 1/2" cubes
1 tablespoon flour
1 cup chopped onions
3 medium potatoes :

cubed
14 1/2 ounce can Italian stewed tomatoes

undrained
2 to 3 ounces tomato paste :

1/3 cup
2 cups water
2 teaspoons instant beef bouillon granules
1 tablespoon sugar
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup eggplant -- peeled/cubed
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 cup margarine
1/3 cup low-fat sour cream
1/4 cup skim milk
1/3 cup low fat sour cream
1 tablespoon flour
2 teaspoons milk
1 teaspoon sesame seeds
thyme
In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch oven with pam. Add meat and chopped onion. Cook until brown and tender. Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or cook on top of stove, covered, at 350