1 lb. stew meat
1 1/4 c. flour
2 tbsp. vegetable oil
2 1/2 c. water
1 sm. bay leaf
1 c. canned green beans
2 sm. onions, chopped
4 sm. carrots, chopped
4 sm. potatoes, cubed
1/2 c. diced green pepper
1 3/4 tsp. salt
1/8 tsp. black pepper
1/2 c. water
2 tbsp. meat tenderizer
1 c. corn
1 pkg. refrigerator biscuits

Sprinkle meat with meat tenderizer and pierce with fork. Roll meat in 3 tablespoons of flour and brown on all sides in hot oil in 10 inch skillet. Add water and bay leaf; cover; bring to boil. Reduce heat and simmer 1 hour. Add beans, onions, carrots, corn, potatoes, green pepper, salt and pepper; simmer 30 minutes or until vegetables are tender. Blend 1 tablespoon flour and 1/2 cup cold water together; blend into meat mixture; bring to boil. Spoon into 8 inch square baking pan. Set refrigerated biscuits on top of stew and bake at 400 degrees for 12 to 15 minutes or until biscuits are browned.