MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef & Biscuit Stew
Categories: Veef, Potatoes, Herbs, Breads
Yield: 10 servings

2 lb Beef stew meat; in 1" cubes
A-P flour
2 tb Oil
2 Beef bouillon cubes
2 c Boiling water
1 ts (ea) chopped fresh parsley,
Rosemary and thyme
1/2 ts Salt
1/4 ts Pepper
8 sm Potatoes; peeled, cut in 1"
Pieces
3 sm Onions; in 1" pieces
4 Carrots; sliced
9 oz Pkg cut green beans; thawed
2 tb Cornstarch
1/4 c Cold water

MMMMM-----------------------BISCUIT DOUGH----------------------------
2 c A-P flour
4 ts Baking powder
1/2 ts Salt
2 tb Canola oil
3/4 c (to 1 c) milk
Melted butter

Coat cubed beef with flour, shaking off excess. Heat oil
in an oven-safe Dutch oven over medium heat; working in
batches, brown beef on all sides. Remove beef from Dutch
oven and set aside. Dissolve bouillon in boiling water;
add to Dutch oven, stirring to loosen browned bits from
bottom. Return beef to Dutch oven; add parsley,
rosemary, thyme, salt and pepper and stir to combine.

Bring to a boil; reduce heat, cover and simmer until
meat is tender, 1-1/2 to 2 hours. Add the potatoes,
onions, carrots and beans; cook until vegetables are
tender, 30-45 minutes longer. Mix the cornstarch and
cold water; stir into stew and cook until thickened and
bubbly.

For biscuits, combine flour, baking powder and salt in a
large bowl. Stir in oil and enough milk to form a light,
soft dough, mixing just until combined. Drop by
tablespoonfuls on top of stew. Brush tops of biscuits
with melted butter. Bake, uncovered @ 350ºF/175ºC for
20-30 minutes or until the biscuits are done. If
desired, sprinkle with additional fresh herbs just
before serving.

Sylvia Sonneborn, York, Pennsylvania

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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