Instructions: For the stew: Sprinkle beef with salt, pepper and garlic. In a 3-quart ovenproof casserole or Dutch oven, heat the oil. Add meat, browning it on all sides for 6 to 8 minutes. When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan. Add sage, carrots and potato cubes. Cover and simmer 35 minutes.

Add corn and peas and continue to cook for another 10 to 15 minutes. The sauce will appear thin, but it will thicken when the biscuits bake. (The stew can be refrigerated at this point for 2 to 3 days, or frozen for up to 2 months. Allow to come to room temperature before baking.)

Preheat the oven to 375 degrees.

For the biscuits: In a large mixing bowl, combine Bisquick and Parmesan cheese. Add milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead 5 times. Roll the dough out to 1/2-inch thickness, cut out individual biscuits with a 2-inch cutter and place on top of stew. Or transfer the entire crust to the top of the stew, cutting it to fit.

Bake the stew in the preheated oven for 17 to 20 minutes, or until the biscuits are browned and the stew is bubbling.

This recipe yields 6 servings.

Comments: Rich and satisfying, this recipe drew raves from tasters. It also makes a pretty presentation. Its easy to prepare, and the stew can be refrigerated overnight."

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