Stew and Biscuits

Stew and Biscuits

1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)
1 bottle Zesty Italian salad dressing
1 tbs.. Worcestershire sauce
1 tbs.. butter or margarine
1 large onion
1 tsp. pepper
1 tsp. garlic salt
1 tsp. seasoning salt
1/2 cup corn starch
1 - 2 cans refrigerated jumbo biscuits
1 large Ziplock bag
2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations are available at the supermarket.

Note: The onion can be omitted if the frozen vegetable package includes onion. It's nice to include a
specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn
starch)

The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and
add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the
bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this
imparts a wonderful flavor to the meat as well as tenderizes it). Dice the onion. Sauté' in the butter in the
Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned,
add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a
separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the
mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring
occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water,
which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is
a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to
simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire and uncover.
Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and
place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light
golden brown.