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Prep Time: 165 Minutes Cook Time: 20 Minutes |
Ready In: 185 Minutes Servings: 10 |
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Ingredients:
2 pound(s) beef stew meat, cut into 1-inch cubes |
all-purpose flour |
2 tablespoon(s) vegetable oil |
2 beef bouillon cubes |
2 cup(s) boiling water |
salt and pepper to taste |
6 to 8 small potatoes, peeled and quartered |
3 small onions, quartered |
4 carrots, sliced |
1 9-ounce package(s) frozen cut green beans, thawed |
2 tablespoon(s) cornstarch |
1/4 cup(s) water |
2 cup(s) all-purpose flour |
4 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
2 tablespoon(s) vegetable oil |
3/4 to 1 cup(s) milk |
melted butter |
Directions:
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. • 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.
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