Sheila Copps Unity Stew
Ingredients| 1 1/2 lb beef stew meat 1 1/2 cup celery - diced 1 1/2 cup carrots - sliced 1 onion - large, sliced 4 tomatos - large, cubed 1 1/2 tsp salt 1 pepper to taste BISCUIT TOPPING 2 cup flour 4 tsp baking powder 1 tsp salt 1/3 cup shortening 1 cup milk or light cream |
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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.
Servings:
4
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