Oven Cobblestone Stew

2 lbs beef round steak or stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium potatoes, cubbed
1/4 to 1/2 cup onion, chopped
2 cans (10 3/4 oz) cream of mushroom soup
2 T. beef bouillon
1 cup water
1/2 t. salt
Cobblestone Biscuits-recipe to follow

Heat oven to 325 degrees. Mix the meat and vegetables in ungreased baking dish. Pour the soup into bowl. Stir in reamining ingredients except Cobblestone Biscuits. Pour over the meat and vegetables. Cover tightly with foil. Bake in 325 degree oven for 3 hours.

While stew is baking mix the dough for Cobbleston Biscuits and refrigerate it.

Cobblestone Biscuits (I usually double this recipe)

1 cup buttermilk baking mix
1/2 cup grated cheddar
1/4 cup cold water
2 T. mayonaise or miracle whip

Mix all ingredients to a soft dough with fork. After stew has baked for 3 hours, carefully remove from oven. Increase temperature to 450 degrees, 425 in a glass dish. Drop teaspoonfuls of biscuit dough about 1/2 inch apart onto the stew. Bake about 10 minutes or until the biscuits are golden brown.

Submitted by Rene'