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Beef and Biscuit Stew

This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's—she had to cook for nine children! Better yet, my brothers, sisters and I loved it.

8-10 ServingsPrep: 2-3/4 hours Bake: 20 min.

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
All-purpose flour
2 tablespoons vegetable oil
2 beef bouillon cubes
2 cups boiling water
Salt and pepper to taste
6 to 8 small potatoes, peeled and quartered
3 small onions, quartered
4 carrots, sliced
1 package (9 ounces) frozen cut green beans, thawed
2 tablespoons cornstarch
1/4 cup water
BISCUIT DOUGH:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 to 1 cup milk
Melted butter

Directions

Coat beef cubes with flour. Brown beef on all sides in oil in a large
Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to
Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2
hours to 2 hours or until the meat is tender. Add the potatoes,

2 of 2

Beef and Biscuit Stew (continued)

Directions (continued)

onions, carrots and beans; cook until vegetables are tender, about
30-45 minutes. Mix cornstarch and water; stir into stew and cook
until thickened and bubbly.
For biscuits, combine flour, baking powder, salt, oil and milk in a
large bowl. Stir to form a light, soft dough, adding more milk if
necessary. Drop by tablespoonfuls on top of stew. Brush top of
biscuits with melted butter. Bake, uncovered, at 350° for 20-30
minutes or until the biscuits are done. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 382 calories, 13 g fat (4 g saturated fat), 59 mg cholesterol, 542 mg sodium, 43 g carbohydrate, 4 g fiber, 23 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.