Serves: 5
Total Calories: 112
Season meat with salt and pepper then brown meat with a small amount of cooking oil in stock pot or Dutch oven.
Add onions and garlic, cooking until tender. Add the rest of the ingredients except the peas, corn, cabbage, and biscuits.
Add enough water to cover the stew ingredients and simmer covered over low heat for 1 to 1 1/2 hours. Stir often and add more water if necessary.
Stir in corn, peas, and cabbage and cook 20 minutes more or until cabbage is tender. Thicken with water and cornstarch or flour if desired.
If using Dutch oven lay biscuits on top of stew, cover, and put 10 to 12 hot charcoal coals on lid of Dutch oven.
Rotate lid and cook until golden brown and cooked through.
If using stock pot, place cooked biscuits on top of stew when served.
This Beef Stew & Biscuits recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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