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BEEF STEW

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3 beef bouillon cubes
3 c. boiling water
1/2 c. chopped onion
6 Tbsp. margarine
1/2 c. flour
1 pkg. frozen peas and or
carrots, cooked and drained
1/4 c. snipped parsley
1 lb. cubed beef, to trimmed

Dissolve bouillon cubes in the water. Cook onions in a
saucepan until tender. Blend in flour and salt all at once.
Cover until thickened. Add beef, peas, carrots and parsley.
Heat through. Place biscuits overlapping around the edge of 2
quart casserole or oven skillet on top of the hot mixture.
Bake at 350 degrees for 20 to 25 minutes.

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