Ingredients
- 2 lb Round steak, cubed
- 4 Tbsp. Oil
- 4 Tbsp. Flour
- 1/2 c. Onion, cut 1/2" pcs
- 1/2 c. Carrots, halves lenghtwise, cut on bias
- 1/2 c. Celery, cut on bias
- 3 Tbsp. Tomato paste
- 4 x Beef bouillon cubes
- 2 c. Water
- 3 c. Brown gravy
- 1 tsp Paprika
- 1 x Bay leaf
- 1 tsp Garlic Salt and pepper
- 1 c. Peas, cooked
- 2 c. Flour, sifted
- 1 Tbsp. Sugar
- 4 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Shortening
- 1 x Egg, beaten
- 2/3 c. Lowfat milk
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Beef Stew With Biscuits
Servings: 4
Directions
- Village Marketplace. In stew pot, add in oil over high heat. Dredge meat with flour and quickly sear a few pcs at a time till browned. Add in onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add in remaining ingreds except peas. Mix well; simmer on low till meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add in peas and serve stew over biscuits. Baking Pwdr Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking pwdr, and salt into a bowl. Cut in shortening. Combine lowfat milk and Large eggs; mix into flour with a fork till just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to 3/4" thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 mins or possibly till golden brown.
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