Sheila Copps' Unity Stew
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
stewing beef
|
|
| 1 ½ | cups |
celery
diced |
|
| 1 ½ | cups |
carrots
sliced |
|
| 1 | each |
onions
large, sliced |
|
| 4 | each |
tomatoes
large, cubed |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| Biscuit topping | |||
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
or light cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
stewing beef
|
|
| 355 | ml |
celery
diced |
|
| 355 | ml |
carrots
sliced |
|
| 1 | each |
onions
large, sliced |
|
| 4 | each |
tomatoes
large, cubed |
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| Biscuit topping | |||
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
or light cream |
|
Directions
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 1½ inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown.
