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Beef and Biscuit Stew

 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.


  • 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
  • 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


  • 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,

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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.
Nutritional 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.