Shelly's Recipe

BEEF STEW & DUMPLINGS

Category: Stews

4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 lbs lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed
and broken into 1 inch long pieces
1 (26 oz) can Italian style tomatoes
2 tbsp Worcestershire sauce
2 tbsp beef bouillon granules or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tbsp olive oil
1/3 cup flour
1 tsp sweet basil
2 bay leaves
1 tsp rosemary
Salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place in med. skillet with olive oil that has been heated, brown beef on all sides and remove from heat. Place vegetables in large stock pot or large crock pot, add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Bring to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20 minutes. Add dumplings. Serves 6-8.

Dumplings
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 tbsp shortening
1 tbsp parsley flakes
3/4 cup milk

Cut shortening into flour, parsley, baking powder, salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.