Stew with Shamrock Biscuits

 

2
pounds boneless beef (stew meat)
3
potatoes (about 2 pounds) peeled and thinly sliced
3
carrots, peeled and cut into strips
1
large onion, chunks
2
cups hot water
1
teaspoon beef-flavored bouillon granules
3/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons chopped fresh parsley
1
bay leaf
1/2
teaspoon thyme
2
cups White Lily Self-Rising Soft Wheat Flour
1/4
cup shortening
2/3-3/4
cup milk

 

 

Trim fat from beef and cut into 1-inch cubes.  Arrange all ingredients except biscuits in 3-quart casserole.  Cover and bake at 325 for 2 to 3 hours or until meat and vegetables are tender.  Remove stew from oven and preheat oven to 450 while preparing biscuits.

 

To prepare shamrock biscuits, place flour in mixing bowl and add shortening.  With pastry blender or blending fork, cut shortening into flour until mixture resembles coarse crumbs.  Blend in just enough milk with fork until dough leaves sides of bowl.  Knead gently on lightly floured surface 10 to 12 strokes.  Roll dough about 1/2-inch thick.  Cut without twisting, using shamrock-shaped 2 1/2- inch cookie cutter.  Arrange biscuits over top of stew.  Bake, uncovered, 15 to 18 minutes or until golden brown. 

 

Makes 6 to 8 servings.