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TOMATO-BEEF STEW WITH BISCUITSIngredients:1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat) 1 cup chopped onion2 tbsp. vegetable oil1 can (4 oz.) mushroom stems and pieces1 can (16 oz.) whole tomatoes1 can (6 oz.) tomato paste2-1/2 cups hot water1 tbsp. sugar1-1/2 tsp. salt1/4 tsp. pepper1 bay leaf1/2 tsp. dried thyme leaves1/4 tsp. dried marjoram leaves1 cup thinly sliced carrots1 cup sliced celery1/4 cup cold water2 tbsp. flour2 cups Bisquick baking mix1/3 cup margarine, melted1 cup sour creamMethod: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. Yield: Makes 5 - 6 servings.