Beef And Biscuit Stew

18 ingredients
2 steps

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
  • 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

  1. 1
    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, 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.
  2. 2
    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.

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