Beef Mushroom Stew

• 2 lb. beef stew meat
• about 2 Tbsp. flour
• 3 Tbsp. salad oil or shortening
• 2 tsp. salt
• 1/2 tsp. pepper
• 6 small potatoes, diced
• 6 medium-sized carrots, cut into chunks
• 4 large onions, cut into chunks
• 1/2 c. soy sauce
• 2 c. water
• 1 can cream of mushroom soup
• 1 (8 oz.) pkg. refrigerated biscuits

1. Roll meat chunks in flour to coat each piece lightly.
2. Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly.
3. Season with salt and pepper.
4. Add the potatoes, carrots and onions to the meat.
5. Then add soy sauce and water.
6. Cover and simmer for 2 hours.
7. Uncover and add cream of mushroom soup and lemon juice.
8. Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400u0b0) for 10 to 15 minutes or until biscuits are browned.

beef stew meat, flour, salad oil, salt, pepper, potatoes, carrots, onions, soy sauce, water, cream of mushroom soup, refrigerated biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996931 (may not work)