Ranch House Stew with Biscuit Crust - beef rump

Method

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