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.

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