STEW:

2 tbsp. cooking oil
1 1/2 lbs. cubed boneless stew meat
6 carrots, sliced
8 med. potatoes, cut in sixths
1 (17 oz.) can very early green peas
3/4 tsp. salt (may be varied to taste)
3/4 tsp. ground black pepper
1 sm. onion, diced
1 lg. stalk celery, diced
1/4 c. green bell pepper, diced
1/8 tsp. whole oregano
1/8 c. Worcestershire sauce
2 qt. water
1 tbsp. flour
1/2 c. water

In a 5-quart stew pot or Dutch oven, brown the cubed stew meat in the cooking oil. When completely browned, add 2 quarts water, salt, pepper, onion, garlic, celery, bell pepper, oregano, Worcestershire sauce. Cover and cook over medium heat until meat is tender, 1 to 1 1/2 hours. Additional water may be added at any time, if needed.

When meat is tender, add the carrots, potatoes, and green peas including liquid. Continue cooking covered until carrots and potatoes are cooked through, 30 to 45 minutes. Make sure liquid does not cook out of stew.

When all ingredients are cooked, thicken liquid with the tablespoon of flour and 1/2 cup water. Cook 10 minutes longer. Place biscuits on top and bake in preheated 450 degree oven for 12-15 minutes or until brown. Remove from oven and serve. 6 to 8 people.

BISCUITS:

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/3 c. milk
2 lg. eggs, slightly whipped

Combine flour, baking powder and salt. Cut in butter with pastry blender or fork. When mixture is like coarse cornmeal, stir in liquid ingredients. Turn dough onto floured board and knead lightly no more than 10 times. Roll out to approximately 1/2 inch thickness, cut in 2-inch rounds. Place on top of the stew and bake 12-15 minutes or until brown at 450 degree oven. 12 biscuits.