Simply Catalina Stew

Serve this stew with freshly made buttermilk biscuits. For convenience, use refrigerated biscuit 
dough from the dairy section of your grocery store or a boxed premixed biscuit mix from the 
bakery section. Bake them up light and fl uffy, and have them ready and waiting for the stew.

Makes 6 servings

Ingredients

■  2 tablespoons vegetable oil

■  2 pounds chuck roast, cut into 1-inch cubes

■  1 cup Catalina-style bottled salad dressing

■  8 to 10 new red potatoes, unpeeled

■  1 to 2 cups baby carrots

■  1 teaspoon salt

■  ½ teaspoon black pepper

■  1 cup frozen peas, thawed

■  Freshly made buttermilk biscuits

Instructions

Heat the oil in a large skillet over medium heat and sauté the meat; drain. Put the meat in the slow cooker. Add the remaining ingredients, except the peas. Cover with the lid and cook on low for 8 hours, or until the meat is tender. Add the peas during the last half-hour of cooking. To serve, split open the warm biscuits and ladle the stew over top.