Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         lbs.          Beef Chunks, fresh
1         whole         white onion, chopped
3                       carrots, chopped in 1/2 inch pieces
5                       russet potatoes, peeled & chopped in eighths
2         Cups          water
2         Packets       brown gravy mix
1         tablespoon    salt
2         tablespoon    ground black pepper
2         tablespoon    garlic salt
1         tablespoon    ground rosemary
2         tablespoon    seasoning salt
1         tablespoon    butter or margarine
2         canisters     instant buttermilk biscuits

Preparation:

Chop Beef chunks into 1 inch cubes. Place in crockpot. Add chopped onion and margarine. Add water. Simmer on low. When meat begins to turn brown, add seasonings and 1 packet of gravy mix. When meat is completley cooked, add potatoes and carrots. Add additional water to cover all ingredients, and second gravy packet. Simmer on high until potatoes are tender. As stew cooks, liquid will thicken. When stew is finished, bake biscuits @ 400 degrees until brown. Place two biscuits on bottom of deep soup bowl. Ladle stew over biscuits and serve. Bon Apetit!

Nutritional Information:

You can substitue the beef chunks with extra lean roast. The chunks come with a high content of fat. This recipe is mid-level fattening. I hope you enjoy it as much as my family does. It's the one thing my boyfriend says he can't get enough of.