In a large pot, brown the stew meat with the extra virgin olive oil.

While the meat browns, place the dried morels into a bowl of cold water for several minutes to rehydrate them.

Remove the stew meat from the pot and set to the side and cook the rehydrated morels and diced onion for around five minutes or until the onions are translucent.

Add the stewed tomatoes and baking soda and stir to combine.

In a small saucepan, heat up the milk and then pour the warmed milk into the other pot.

Stir the stew meat back into the pot as well and then simmer for another 10 minutes or so.

Add salt and/or pepper to taste.

Serve with tea biscuits.