CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5705a6dc   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef & Biscuit Stew   
    Categories: Veef, Potatoes, Herbs, Breads   
         Yield: 10 servings   
       
         2 lb Beef stew meat; in 1" cubes   
              A-P flour   
         2 tb Oil   
         2    Beef bouillon cubes   
         2 c  Boiling water   
         1 ts (ea) chopped fresh parsley,   
              Rosemary and thyme   
       1/2 ts Salt   
       1/4 ts Pepper   
         8 sm Potatoes; peeled, cut in 1"   
              Pieces   
         3 sm Onions; in 1" pieces   
         4    Carrots; sliced   
         9 oz Pkg cut green beans; thawed   
         2 tb Cornstarch   
       1/4 c  Cold water   
      
   MMMMM-----------------------BISCUIT DOUGH----------------------------   
         2 c  A-P flour   
         4 ts Baking powder   
       1/2 ts Salt   
         2 tb Canola oil   
       3/4 c  (to 1 c) milk   
              Melted butter   
       
     Coat cubed beef with flour, shaking off excess. Heat oil   
     in an oven-safe Dutch oven over medium heat; working in   
     batches, brown beef on all sides. Remove beef from Dutch   
     oven and set aside. Dissolve bouillon in boiling water;   
     add to Dutch oven, stirring to loosen browned bits from   
     bottom. Return beef to Dutch oven; add parsley,   
     rosemary, thyme, salt and pepper and stir to combine.   
        
     Bring to a boil; reduce heat, cover and simmer until   
     meat is tender, 1-1/2 to 2 hours. Add the potatoes,   
     onions, carrots and beans; cook until vegetables are   
     tender, 30-45 minutes longer. Mix the cornstarch and   
     cold water; stir into stew and cook until thickened and   
     bubbly.   
        
     For biscuits, combine flour, baking powder and salt in a   
     large bowl. Stir in oil and enough milk to form a light,   
     soft dough, mixing just until combined. Drop by   
     tablespoonfuls on top of stew. Brush tops of biscuits   
     with melted butter. Bake, uncovered @ 350ºF/175ºC for   
     20-30 minutes or until the biscuits are done. If   
     desired, sprinkle with additional fresh herbs just   
     before serving.   
        
     Sylvia Sonneborn, York, Pennsylvania   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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