Categories: Soups/stews, Beef 
      Yield: 4 servings 
  
  1 1/2 lb Beef stew meat                      4    Tomatos - large, cubed 
  1 1/2 c  Celery - diced                  1 1/2 ts Salt 
  1 1/2 c  Carrots - sliced                         Pepper to taste 
      1    Onion - large, sliced          
 
------------------------------BISCUIT TOPPING------------------------------ 
      2 c  Flour                             1/3 c  Shortening 
      4 ts Baking powder                       1 c  Milk or light cream 
      1 ts Salt                            
  
  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.