Beef Stew with Herb Dumplings Recipe

Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 4 cups water
• 5 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 1-1/2 cups sliced carrots (1/2-inch pieces)
• 1 cup chopped celery
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Browning sauce, optional
• DUMPLINGS:
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 3 tablespoons shortening
• 3/4 cup milk

Directions

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
• Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
• For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
• Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.

Beef Stew with Herb Dumplings published in Country Extra September 1998, p51