Scout Master Stew
2 lb Beef, cubed (stew meat)
1/4 cup flour
3 pkg Gravy Mix (Beef or Mushroom)
6 Medium Potatoes, cubed
5-6 Carrots, sliced 1/2″ long
2-3 Celery Stalks, sliced 1/2″ long
2 Medium Onions, cut chunky
2 Bell Peppers, cut chunky
1/4 cup Vegetable Oil
1 Bay Leaf
1/4″ tsp Dried Parsley
Salt & Pepper (to taste)
Water
1 pkg Biscuits
Toss the meat in flour to cover. Heat oil in a 12” Dutch oven, add onions, peppers and meat. Cook until meat is browned. Add remaining ingredients, except gravy mix. Mix gravy mix with water per the directions and pour over meat and vegetables. Add more water to almost cover everything, if needed. Lay biscuits out over the stew. Cover and cook until celery and carrots are fork tender.
This dish is very versatile, leave off the biscuits and add spuds, peas, beans or what ever you have in the cooler or fridge. The biscuits can be bake in another Dutch oven, got to have bread for sopping up all the gravy.
Serves about 6 – 8
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