Beef Stew with Biscuits

50 minutes Prep: 20 minutes Cook: 30 minutes

558 calories per serving view nutrition facts

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2	pounds	beef round steak	cubed
4	tablespoons	vegetable oil
4	tablespoons	flour, all-purpose
1/2	cup	onion	cut 1/2 inch pieces
1/2	cup	carrots	halves lengthwise, cut on bias
1/2	cup	celery	cut on bias
3	tablespoons	tomato paste
4	each	beef bouillon cubes
2	cups	water
3	cups	gravy	brown
1	teaspoon	paprika
1	each	bay leaf
1	teaspoon	garlic
1	x	black pepper
1	x	salt
1	cup	green peas	cooked

Baking powder biscuits
2	cups	flour, all-purpose	sifted
1	tablespoon	sugar
4	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	vegetable shortening
1	each	egg	beaten
2/3	cup	milk

In stew pot, add oil over high heat.

Dredge meat with flour and quickly sear a few pieces at a time until browned.

Add onions, carrots, celery, and water to pot with meat; simmer 15 mins.

Add remaining ingredients except peas.

Mix well; simmer on low until meat is tender and vegetables are cooked.

Remove bay leaf and adjust seasoning if necessary.

Just before servng, add peas and serve stew over biscuits.

Baking Powder Biscuits: Preheat oven 425 degrees F.

Sift together flour, sugar, baking powder, and salt into a bowl.

Cut in shortening.

Combine milk and eggs; mix into flour with a fork until just moistened.

Turn dough onto a lightly floured surface; knead gently.

Roll to 3/4 inch thickness.

Cut with a 2 inch figured cutter and place on an ungreased baking tray.

Bake 12 mins or until golden.

Nutrition Facts

Serving Size 495g

Amount per Serving

Calories 558 29% of calories from fat