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1
Stew: Trim fat from meat.
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2
Place pieces of fat in a heavy pan to render fat.
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3
Discard the dried bits.
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4
Brown meat in fat (add lard if there is not enough).
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5
Remove meat and brown onions.
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6
Return the meat to the pan.
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7
Add flour and paprika.
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8
Stir well.
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9
Continue cooking for a few minutes.
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10
Add tomatoes, beer, Wrocestershire sauce, stock, bay leaves, parsley and thyme.
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11
Cover and bake in a 300f degree oven or simmer on top of stove for 3 hours, until meat is tender.
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12
Add mushrooms, salt and pepper.
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13
Pour stew into a 3 quart casserole or two smaller casseroles.
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14
Prepare the biscuit crust.
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15
Biscuit Crust: Mix dry ingredients.
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16
Work in butter until mixture resembles crumbs.
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17
Beat egg with the milk.
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18
Make a well in the centre of dry ingredients; pour in egg and milk and mix until one lump of dough is obtained.
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19
roll out on a floured board to 1/2 inch thickness.
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20
Cut to fit the size of the casserole.
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21
Place the dough over the stew in casserole and seal edge tightly to keep flavour in.
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22
Brush the top with milk and bake in a 400f degree oven for approximately 20 minutes or until browned.
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23
If serving this stew to guests, prepare stew ahead of time and have ingredients measured for the biscuit topping.
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24
The dish will then take only a few minutes to assemble.
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25
Serve with hearty veggies one the side, roasted root veggies go well, carrots, rutabega, parsnips, and potatoes, etc.
