Savory Stew With Dumplings
|All purpose flour||1⁄2 Cup (8 tbs) (Gold Medal)|
|Beef stew meat||2 Pound, cut into 1 inch pieces|
|Vegetable oil||3 Tablespoon|
|Water||4 Cup (64 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Carrot slices||1 1⁄2 Cup (24 tbs) (1/4 Inch Size)|
|Celery slices||1 Cup (16 tbs) (1/4 Inch Size)|
|Onions||2 Medium, sliced|
|Potato cubes||4 Cup (64 tbs), unpared (3/4 Inch Size)|
|Herb dumplings||2 Cup (32 tbs) (Adjust Quantity As Needed)|
Mix flour, salt and pepper.
Coat beef with flour mixture.
Heat oil in Dutch oven until hot; add beef and remaining flour mixture.
Cook and stir until beef is brown.
Heat to boiling; reduce heat.
Cover and simmer 1 1/2 hours.
Add bay leaf, parsley, thyme and vegetables.
Cover and simmer 30 minutes.
Prepare Herb Dumplings.
Drop by spoonfuls onto hot beef or vegetables (do not drop directly into liquid).
Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer.