*  Exported from  MasterCook  *

                        SHEILA COPPS' UNITY STEW

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.

 Serves 4.



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