Beef Vegetable Stew with Tender Cheddar Biscuits

I took my inspiration for this from a pot-pie version of beef stew. I'm not so much a pot-pie person... wet bread just doesn't do it for me... ever. Second, the pot-pie version made two 9x13 pans of food, and I have a family of five, and three of those are half-lings who aren't likely to eat more than half a cup of anything. Third, it's snowing here in Utah today, we got four inches outside our house, and stew just sounded like it would hit the spot.
So, here's the basics:
2-3 T butter, melted in a large pot
1 large onion (if you like a sweeter stew, use a spanish or walla walla), chopped
3-4 parsnips, peeled and sliced into 1/4" slices
4-5 carrots, peeled and sliced into 1/4" slices
1-1 1/2 lbs stew beef ( I had a can of chunk beef, so I used that)
2 tsp rosemary leaves
2 tsp thyme leaves
Salt and Pepper to taste
4 cups water
2 T flour or cornstarch
1 cup frozen corn
1 tomato, chopped
5-8 brussels sprouts, cut in eighths or quarters, depending on size

Preheat oven to 450
Saute onion, parsnips and carrots in butter for about 8 minutes on medium-high heat or till lightly browned and soft. Add stew beef (if raw, brown for about another 8 min), rosemary, thyme and S&P. When they are fragrant, you can add the flour (if using cornstarch, add this after the water has warmed), mix well and cook a few minutes to let the flour lose it's flour-y taste. Add water, mix well and bring to a boil (add the cornstarch at this point, BUT MIX IT FIRST WITH A LITTLE COLD WATER. Trust me, you don't want to skip that step or you'll just get a lumpy mess that doesn't thicken). Let simmer at least 10 min. 5 min before serving, add corn, tomatoes and brussels sprouts, let simmer another five min before serving.

Around the time you add the water, start your cheddar biscuits
2 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/4 cup shortening
2 T butter, softened
3/4 cup milk ( I add 1/2 tsp vinegar to mine to make buttermilk)
1/2 cup shredded cheddar cheese, sharp is best

In medium mixing bowl, sift dry ingredients together. Add shortening and butter, mix with pastry cutter, two forks or fingers if you're more tactile, till mix resembles coarse cornmeal which clumps when gently pressed. Add cheese, mix to coat the cheese with flour mix. Add milk (or buttermilk) and mix till flour is just moistened. Drop biscuits on an ungreased baking sheet, bake 10-12 minutes till lightly browned. It should finish about the same time as your stew

ENJOY!!! Be forewarned. If you don't like parsnips or brussels sprouts now, you may find yourself a little addicted. Especially when you smell the parsnips caramelizing in the pan, or get that slightly chewy/crunchy wedge of sprout in your mouth with the rest of the softer stew ingredients. This is a new family favorite!