Sunday, 26 October 2014


chopped beef salt and pepper onion powder 2-3 tbsp oil 1 carton of beef broth 3 cups diced turnip 3 cups diced carrot 4 cups diced potatoes 4 tbs. flour in a shaker with 2 cups of water a couple of drops of gravy browning (optional) 1 pk of Pillsbury country biscuits
Add the oil to a skillet and fry the meat until well browned. Sprinkle salt, pepper and onion powder over the meat. Put the beef broth in a large pot, add the meat and the turnip and carrot. Cook for 15 minutes and then add the potatoes. When the potatoes are cooked add the shaken flour/water mix and stir until the stew thickens. Open the biscuits and cut each one in half and place all pieces on top of the stew. Bake at 400 degrees for 20 minutes, or until the biscuits are browned nicely.
note: I had to add extra water while cooking the vegetables, and I used a little more salt, pepper and onion powder as well.