1 lb. beef boneless chuck, cut into 1/2 inch pieces
1 tbsp. shortening
1 med. onion, chopped
1 stalk celery, chopped
3 tbsp. butter
1 1/2 c. hot water
1 tbsp. instant beef bouillon
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
Salt and pepper
1 (10 oz.) pkg. frozen peas and carrots
1 (2 oz.) jar sliced pimentos, drained
1/4 c. cold water
3 tbsp. Bisquick baking mix
Biscuits (below)

Brown beef in shortening in skillet; remove beef. Cook onion and celery in butter in skillet until onion is tender. Stir in remaining ingredients except cold water, baking mix, and biscuits. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Heat oven to 450 degrees. Prepare biscuits. Mix cold water and baking mix until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into 1 1/2 quart casserole. Arrange biscuits on top. Bake until golden, 10-12 minutes. 5-6 servings.

BISCUITS:

Mix 1 cup Bisquick and 1/2 cup sour cream until soft dough forms; beat 30 seconds. Turn onto cloth covered board well floured with baking mix; gently roll in baking mix. Knead 10 times. Roll 1/4 inch thick. Cut with cutter dipped in baking mix.