Meat Pie

4 lbs lean beef chuck
7 T flour
1 t poultry seasoning
1/2 t pepper
1/4 t nutmeg
1/4 t cinnamon
1/4 t ginger
7 T butter
4 c tomato juice
2 c consomme
2 t salt
1/2 t thyme
1/2 t oregano
2 c sliced carrots
2 c potatoes
16 small white onions
2 packages frozen peas
1 T sugar
Biscuits

Have the chuck cut in 1 1/2 inch cubes. Mix 5 tablespoons flour with the poultry seasoning, pepper, nutmeg, cinnamon and ginger. Put the seasoned flour into a paper bag and shake the beef cubes in it until they are thoroughly coated. Melt 5 tablespoons butter in a large skillet. Reduce heat and brown the beef slowly, tuning occasionally. Cover meat with 2 cups tomato juice and 1 cup consomme. Season with salt, thyme and oregano. Cover and simmer gently for 2 hours. Cook the carrots, potatoes and onions in 2 cups tomato juice and 1 cup consomme 45 minutes before the meat is done. After 40 minutes of cooking add the peas and cook 5 minutes more. Transfer the meat and sauce to a large pan or casserole. Stir in the vegetables and sugar. Make a roux of 2 tablespoons melted butter and 2 tablespoons flour. Stir into sauce until well blended. Let the sauce come to a boil and drop biscuits on the bubbling gravy. Bake in hot over, 400, for about half an hour until biscuits are delicately browned. Eight to ten servings.