Beef And Biscuit Stew

• 2 pounds beef stew meat, cut into 1-inch cubes
• All-purpose flour
• 2 tablespoons vegetable oil
• 2 beef bouillon cubes
• 2 cups boiling water
• Salt and pepper to taste
• 6 to 8 small potatoes, peeled and quartered
• 3 small onions, quartered
• 4 carrots, sliced
• 1 package (9 ounces) frozen cut green beans, thawed
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 3/4 to 1 cup milk
• Melted butter

1. Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly.
2. For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350u0b0 for 20-30 minutes or until the biscuits are done.

beef stew meat, flour, vegetable oil, boiling water, salt, potatoes, onions, carrots, green beans, cornstarch, water, flour, baking powder, salt, vegetable oil, milk, butter

Taken from www.tasteofhome.com/recipes/beef-and-biscuit-stew/ (may not work)