1 ½ pounds beef stew meat, cut in ¾-inch cubes
2 tablespoons butter or margarine
2 medium onions, sliced
1 garlic clove, minced
2 ¼ cups water
1 can (8 ounces) tomato sauce
¼ bay leaf
2 teaspoons salt
¼ teaspoon pepper
4 carrots, cut in 1-inch pieces
4 celery stalks, cut in 1-inch pieces
½ cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup cornmeal
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
1 tablespoon snipped parsley
1. Brown meat in butter in a skillet. Add onion and garlic, cooking until lightly brown. Stir in water, tomato sauce, bay leaf, 2 teaspoons salt, and the pepper. Put into a 2½-quart casserole.
2. Bake, covered , at 350°F 45 minutes. Remove bay leaf. Add carrots and celery. Bake , covered, an additional 25 minutes, or until meat and vegetables are tender.
3. Sift together flour , baking powder, sugar, and 1 teaspoon salt into a bowl. Mix in cornmeal. Add egg, milk, and oil. (Mix only until dry ingredients are moistened.)
4 . Remove stew from oven. Pour topping over hot stew. Sprinkle with parsley.
5. Bake , uncovered , at 400°F 20 minutes, or until cornbread is golden brown.
6 SERVINGS