Beef Stew a la Peg

1 to 1-1/2 lb sirloin tip roast

1 medium onion sliced and quartered

Salt and pepper

2 cup water

2 tbsp vegetable shortening

1 can fingerling or sliced carrots

3 to 4 medium potatoes

2 cups bisquick or other baking mix

2/3 cup and tbsp milk

Cut roast into desired pieces.

Add vegetable shortening to hot cast iron skillet.

Add beef, salt and pepper.

Brown roast.

Add onion and continue to cook over medium high heat (lower if cooking too fast) until onion is transparent.

Add water, let simmer 5 minutes.

Remove from skillet and place in slow cooker.

Cook for 4 to 6 hours.

Peel potatoes and cut into desired pieces.

Pre cook until tender.

Drain carrots.

Add carrots and cooked potatoes to meat.

If slow cooker can be used on range OK, if not transfer all ingredients to a large flat pot.

Mix biscuits according to package directions, and drop by full tbsp over meat.

May need additional tbsp milk.

Cook covered until biscuits are done.

Serve.

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