Here's my favorite stew recipe (sorry, no shortbread, no biscuits in it!)
There are as many recipes as families. The name of the recipe literally translates as "garbage/sweepings stew" because it was originally made with what parts of a chicken people would remove before baking a it, i.e. neck, wing tips, gizzard, feet.

200 g veal but you can also use chicken legs or pork + 2 sausages (this type). You can also use more meat and no sausages.
1 mild onion, peeled and thinly sliced
5 carrots, peeled and sliced
2 small branches of celery cut into sticks
1 table spoon of tomato paste
a fistful of boletus (mandatory!)-usually dried for obvious reasons, or button mushrooms if you really can't do otherwise.
6 potatoes, medium size, or halved or quartered fewer ones
olives (black and green, 10 odd each)
1 liter water
Oil, salt, pepper.

Soak the boletus in a bowl of tepid water.
Put the oil in a large pan, glaze the meat, then remove it, glaze the onion, add the tomato paste, stir quickly and add the water, carrots, celery, mushrooms, meat, olives, salt and pepper. Allow to simmer for an hour.
Add the potatoes –don't stir. Allow to simmer till they're done. Check the seasoning.

In some places, they make a pie: when the stew is ready, line a tart pan with a layer of puff pastry, add the stew, cover with a second layer of puff pastry, stick the rims together, glaze the top with an egg yolk, make a hole in the middle as a "chimney" to allow the steam out and bake. When people had no oven, they would bring the stew to the baker who would provide the puff pastry and would cook the pie.