Braised Short Ribs With Dumplings
|Short ribs||3 Pound, cut in serving-size pieces|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Condensed onion soup||10 1⁄2 Ounce (1 Can)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Bay leaf||1 Medium|
|Carrots||1 Pound, cut in 2-inch pieces (About 2 Cups)|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Ground savory||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Trim excess fat from ribs.
In Dutch oven, brown ribs in shortening; pour off fat.
Stir in soups, tomatoes, water, Worcestershire, garlic, and bay.
Cover; cook over low heat 1 hour 45 minutes.
Stir now and then.
Cover; cook 1 hour more.
Spoon fat off surface, if necessary.
Combine biscuit mix and savory; stir in milk.
Drop 8 spoonfuls onto boiling stew; cook 10 minutes.
Cover; cook 10 minutes more.