Title: Sundown Stew
Yield: 4 Servings
Cooking time: 1 1/2 hours
Preparation time: 1/2 hours
Category: Entree
Cuisine: American
Cut the steaks into 1 inch thich, 1/4 inch wide strips, or cube.
Heat the oil in a large saucepan over medium heat for 1 minute. Add the steak and brown well on all sides, about 10 minutes.
Combine the gravy mix and **2** cup water in a small bowl or by shaking in a bag. Stir into the saucepan and bring to a simmer. Cook, stirring occasionally, for 2 minutes.
Add the carrots, adjust the heat so the mixture bubbles gently. Cover and simmer for 1 hour or until the beef is almost tender. Stir in the peas.
Make biscuit recipe (1x). Drop biscuit dough by tablespoonfuls onto the simmering stew, as if the dough was tsukune. Cover and cook for 10 minutes then uncover and cook 10 more, checking at the 5-minute mark after the lid has been removed for doneness by removing one dumpling from the pan and cutting in half.
**Original recipe indicates 1 cup water. Our adjustments suggest trying at 2 cups.
Original recipe formulated for camping use. If taking camping, consider using 2 cups of instant biscuit mix and 2/3 cup milk, instead of creating your own biscuits from scratch.
Ratings:
E: 5
T: 3
I: 3, red fatty meat and shortening
T: 5
Drop the biscuits like they were tsukune. Used brown gravy packet and listed amount of water, try an extra cup of water next time. Pull one biscuit off to check for doneness when it's had the lid off for about 5 minutes of the 10 minutes
Price Breakdown: