Beef Stew With Biscuit Topper - cooking recipe

Ingredients

2 lb. beef chuck, cut in 1-inch cubes
1/4 c. all-purpose flour
1/4 tsp. dry mustard
1/8 tsp. paprika
3 Tbsp. shortening
2 beef bouillon cubes
3/4 c. chopped onion
1 (10 oz.) pkg. frozen peas and carrots, thawed
1/4 c. snipped parsley
8 oz. tube buttermilk biscuits

Preparation

Coat meat generously with a mixture of flour, mustard, paprika, 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
Brown meat well in hot shortening.
Dissolve bouillon in 2 1/2 cups boiling water.
Combine beef, bouillon and onion in a 2-quart casserole. Cover and bake at 375\u00b0 for 1 1/4 hours.
Stir in vegetables and parsley.
Bake 15 minutes longer.
Remove from oven.
Increase oven temperature to 450\u00b0.
Place buttermilk biscuits, overlapping, around edge of dish, atop hot meat mixture.
Bake, uncovered, until biscuits are golden and vegetables are cooked.
Serves 6 to 8.