Tuesday, May 2, 2017


1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes
1/2 cup coarsely chopped onion
5 cups water
2 bay leaves
1 tbsp salt
1/4 tsp pepper
6 medium carrots, cut into 3-inch pieces
3 potatoes, peeled and quartered
1 cup thinly sliced celery
1 (10-oz) pkg frozen peas
1/4 cup cornstarch mixed with 1/2 cup water
Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

Note: File Photo

1 comment:

Jessie Stewart said...

Wonderful! Thanks for sharing!