Beef Pot Pie

2 lbs. beef chuck, cubed
1/4 cup flour
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. lard
1 cup tomato juice
2 cups hot water
1 tsp. Worcestershire sauce
1 bay leaf
1 clove garlic
1/2 cup chopped onion
6 carrots, cut in 2-inch lengths
4 potatoes, quartered
4 stalks celery, coarsely cut

Dredge meat in flour seasoned with salt and pepper. Brown in hot lard. Add remaining ingredients except vegetables. Cover and simmer 1 1/2 hours. Add vegetables, salt lightly, cover and cook 20 to 30 minutes. Spoon meat and vegetables to casserole. Thicken liquid with flour-water paste, season to taste and pour into casserole. Make drop biscuit dough and drop on meat. Bake about 25 minutes at 425 degrees, until biscuits are golden brown.