TOMATO-BEEF STEW WITH BISCUITS

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.

Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 15 minutes. Makes 5 - 6 servings.

Tags: cuisine, Mexican cuisine, Mexican Tomato Beef Stew with Biscuits, recipe, Recipes, stew