Ingredients
1/2 cup all-purpose flour2 teaspoons salt1/4 teaspoon pepper2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil4 cups water5 medium potatoes, peeled and cubed2 medium onions, chopped1-1/2 cups sliced carrots (1/2-inch pieces)1 cup chopped celery2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1 bay leafBrowning sauce, optionalDUMPLINGS:1-1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon rubbed sage3 tablespoons shortening3/4 cup milk
Preparation
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.
