Calgary's Official Dinner:
White Hatter Stew

      ----STEW BASE----
5 lb beef, stew; cubed
4 large onions; chopped
3/4 cup flour
1 teaspoon paprika
1 cup tomatoes, canned
1 glass beer; optional
2 teaspoon worcestershire sauce
4 cups beef stock; or 4 bouillon cubes
3  bay leaf
1 teaspoon parsley; chopped
1/4 teaspoon thyme
2 cups mushrooms; sliced
  salt and pepper; to taste
      ----BISCUIT CRUST----
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoon butter
1 large egg
3/4 cup milk

Trim the fat from the meat.  Place the pieces of fat in a heavy pan to
render the fat.  Discard the dried bits.  Brown the meat in the fat (add
lard if there is not enough).  Remove the meat and brown the onions.
Return the meat to the pan.  Add the flour and paprika.  Stir well.
Continue cooking for a few minutes.  Add teh tomatoes, beer, Worcestershire sauce, stock, bay leaves, parsley and thyme.  Cover and bake in a 300°F oven or simmer on top of the stove for 3 hours, until the meat is tender. Add the mushrooms, salt and pepper.

Pour the stew into a 3 quart (3 L) casserole or two smaller casseroles.
Raise oven temp to 400°F.

Prepare the Biscuit Crust:  Mix the dry ingredients.  Work in the butter
until the mixture resembles crumbs.  Beat the egg with the milk.  make a
well in the center of the dry ingredients; pour in the 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 the casserole and seal the edge tightly to keep the flavour in.  Brush the top with milk and bake in a 400°F for approx. 20 minutes or until browned.

NOTE:  If serving this dish to guests, prepare the stew ahead of time and
have the ingredients measured for the biscuit topping.  The dish will then take only a few minutes to assemble.