Cut beef into cubes, roll in Montreal Seasoning, dredge in flour
Heat oil in enamel Dutch Oven on the stove
Brown beef for 2-3 minutes
Add chopped onion, 2 stalks of chopped celery, beef broth. Stir.
Simmer for 20 minutes.
Preheat oven to 450 degrees.
Prepare drop biscuits by combining Bisquick, rosemary, black pepper, and grated cheese. Stir to thoroughly mix, then combine with milk to make a sticky dough that is not too dry or wet.
Put Dutch Oven lid in oven for at least 10 minutes to pre-heat.
Turn off stove heat, add remaining 1/2 of chopped onion, chopped celery, chopped green peppers, and chopped carrots. Push down into the meat and gravy mix but do not stir.
Divide biscuit dough into fourths, drop each onto the ingredients / food in the dutch oven.
Bake 15 minutes at 450 degrees.
Remove from oven. Turn oven to Broil.
Check if biscuits are completely cooked with a toothpick.
With Dutch Oven lid removed, put under the broiler for 3 minutes or until top of biscuits are golden brown.
Serve in bowls with optional Seminole Fire in the Swamp seasoning.