Beef Stew With Dumplings
|Boneless beef chuck||2 Pound, cut into 1 inch cubes|
|All purpose flour||5 Tablespoon (About 1/4 Cup Plus 1 Tablespoon)|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Dried whole thyme||1⁄4 Teaspoon|
|Bay leaf||1 Small|
|Water||4 Cup (64 tbs)|
|Potatoes||3 Large, quartered|
|Carrots||4 Large, cut in half crosswise|
|Celery stalks||3 , cut into 1 inch pieces|
|All purpose flour||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Dredge meat in 1/4 cup plus 1 tablespoon flour, and brown in hot oil in a large Dutch oven.
Stir in next 7 ingredients; cover, reduce heat, and simmer 2 hours.
Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes.
Combine 1 cup flour, parsley, baking powder, and salt in a small bowl; make a well in center of mixture.
Add milk, stirring just until moistened.
Drop mixture by tablespoonfuls onto stew; cover and cook 15 minutes without removing cover.