Sheila copps' unity stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef stew meat |
| 1½ | cup | Celery - diced |
| 1½ | cup | Carrots - sliced |
| 1 | Onion - large, sliced | |
| 4 | Tomatos - large, cubed | |
| 1½ | teaspoon | Salt |
| Pepper to taste | ||
| 2 | cups | Flour |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ⅓ | cup | Shortening |
| 1 | cup | Milk or light cream |
Directions
BISCUIT TOPPING
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 ½-inch. Cut into 1-½ inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown.
Serves 4.