1 1/2 pound of lean beef chuck
1/4 cup of flour
margarine
1 cup of sliced onion
2 large cloves of garlic, minced
1/4 cup of chopped parsley
1 tablespoon of salt
1/8 teaspoon of pepper
1 bay leaf
2 cups of cubed potatoes
1 cup of sliced celery
1/2 cup of chopped green pepper
1 cup of sliced mushrooms
1 1/2 cups of biscuit mix
1/2 cup of milk
Trim and cut the beef into 1 inch cubes, then coat with flour.
Melt 1/4 cup of margarine in a Dutch Oven or large heavy saucepan, then
add the beef and brown well. remove the beef and set aside. Cook the
onion and garlic in margarine until onion is tender, then return the
beef and 2 cups water, parsley, salt, pepper and bay leaf. Cover and
simmer for 1 hour, stirring occasionally and adding water if needed. add
the potatoes, carrots, celery and green pepper and cover. Simmer for 15
minutes longer, then add the mushrooms. Combine the biscuit mix, milk
and 3 tablespoons melted margarine and stir until just blended. drop by
tablespoons onto the stew. Simmer, uncover, for 10 minutes. Cover and
simmer for 10 minutes longer. 4 - 5 servings
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or large heavy saucepan, then
add the beef and brown well. remove the beef and set aside. Cook the
onion and garlic in margarine until onion is tender, then return the
beef and 2 cups water, parsley, salt, pepper and bay leaf. Cover and
simmer for 1 hour, stirring occasionally and adding water if needed. add
the potatoes, carrots, celery and green pepper and cover. Simmer for 15
minutes longer, then add the mushrooms. Combine the biscuit mix, milk
and 3 tablespoons melted margarine and stir until just blended. drop by
tablespoons onto the stew. Simmer, uncover, for 10 minutes. Cover and
simmer for 10 minutes longer. 4 - 5 servings 
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