2 lb. stew meat or beef round steak
6 sm. onions
6 med. carrots
6 med. potatoes
1 (10 oz.) can cream of mushroom soup
1 (1 oz.) env. brown gravy mix
1/4 c. water
1/2 tsp. salt

1 c. biscuit baking mix
1/2 c. grated American cheese
1/4 c. cold water
2 tbsp. mayonnaise or salad dressing

Cut meat into 1 inch cubes; trim fat. Peel potatoes, carrots and onions; cut into chunks. Mix meat and vegetables in 9 x 13 inch pan. Combine soup, brown gravy mix, water and salt; pour over meat and vegetables. Cover tightly with foil. Bake at 325 degrees for 3 hours.

Mix biscuit dough and refrigerate. Remove stew from oven when done, increase temperature to 425 degrees. Quickly drop dough by teaspoonfuls onto stew. Bake about 10 minutes or until biscuits are golden brown.