Served as starter. Non-vegetarian dish.

1 1/2 lb Beef stew Meat

1 1/2 cup Celery, diced

1 1/2 cup Carrots, sliced

1 Onion, large, sliced

4 Tomatoes, large, cubed

1 1/2 teaspoon Salt

Pepper to taste

BISCUIT TOPPING

2 cup Flour

4 teaspoon Baking powder

1 teaspoon Salt

1/3 cup Shortening

1 cup Milk or light Cream

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 center 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 450 degree F until biscuits are golden brown.

Serves: 4

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