• Preheat oven to 425°F.
• Season the beef with one teaspoon salt and pepper. Set aside.

Biscuits

• Line a baking sheet with parchment paper. Set aside.
• In a medium microwave-safe bowl, add butter. Heat until butter is melted (about 45 seconds). Set aside to cool slightly.
• To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, and one teaspoon salt. Whisk until well combined.
• Pour the milk into the slightly cooled melted butter. Stir well.
• Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not overmix. Fold in shredded cheese until it is evenly distributed.
• Using about ¼ cup of the mixture per biscuit, form into a total of 8 biscuits, about 3 inches in diameter. Place onto lined baking sheet.
• Transfer the biscuits to the refrigerator to chill while you prepare the casserole.

Casserole

• Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• In a large skillet over medium heat, melt butter.
• Add beef cubes and sear all sides.
• To the skillet with the beef, add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.
• In a small bowl, combine cornstarch and milk. Slowly add this mixture to the skillet, stirring constantly. The mixture will thicken.
• Add the final teaspoon of salt, garlic powder, and oregano. Simmer for 10-15 minutes.
• Transfer to the prepared baking dish.
• Top with the 8 biscuits.
• Bake, uncovered, for 25-27 minutes, or until the biscuits are cooked through and golden brown.

Topping

• Mix parsley and melted butter. Brush over the tops of the biscuits.
• Serve warm.