1Pat beef cubes dry with a paper towel then roll in the wondra flour. Reserve remaining flour and set aside.
2Heat a couple of tablespoons of olive oil and a pat of butter in a Dutch oven or large stock pot. Brown beef on all sides. Add onions and brine to the mixture and bring to a boil.
3Add beef and half the chicken stock, potatoes, peas, carrots, salt and pepper and bring to a boil. Then reduce heat to medium low.
4With the remaining chicken stock, slowly whisk in remaining wondra flour and create a slurry. Once the flour is completely dissolved and smooth, add to stew. Cover pot and simmer low for about 2 hours, or until beef is fork tender.
5In the meantime, make the biscuit dough by combining the flour, baking powder, vegetable oil and salt and mixing in the buttermilk until you create a soft, light dough. You may need more or less buttermilk to achieve this.
6Preheat oven to 350 degrees. Roll out dough to approximately 1/2" thick and cut out biscuits that are about 3/4" smaller than the opening of your [oven-proof] soup bowls.
7Place biscuits on a parchment paper-lined baking sheet. Par-bake your biscuits for about 15 minutes.
8Separate stew into 8 to 10 oven-proof soup bowls. Place a biscuit on top of each mini-stew. Brush the tops of each biscuit with melted butter and return stews to the oven and bake for another 10 minutes.
9Before serving, brush the biscuit tops again with butter and sprinkle with kosher salt and freshly cracked pepper. Mmmmmm . . . enjoy!