Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Beef stew meat
1 1/2 c Celery - diced
1 1/2 c Carrots - sliced
1 Onion - large, sliced
4 Tomatos - large, cubed
1 1/2 ts Salt
Pepper to taste
-----BISCUIT TOPPING-----
2 c Flour
4 ts Baking powder
1 t Salt
1/3 c Shortening
1 c Milk or light cream
Contributed to the echo by: Fred Towner Originally
from: Calgary Sun - Monday, June 18, 1990 Sheila
Copps' Unity Stew Cook beef in 3 cups of water until
almost tender. Add vegetables and seasonings. Cook
over low heat until tender. Turn into baking dish.
Make biscuits by combining dry ingredients and cutting
in shortening until mixture resembles coarse crumbs.
Make a well in the centre and add the milk all at
once. Stir batter vigorously until it comes freely
from the side of the bowl. Knead lightly on a floured
board for a few seconds and pat into a thickness of
1/2-inch. Cut into 1-1/2 inch biscuits and place
biscuits over surface of stew. Bake at 450F until
biscuits are golden brown.
