Beef Stew with Dumplings

November 22, 2009 | By Admin In Soups and Stews |

5 pounds stew meat

1 1/2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons flour

4 cups cubed potatoes

1 small diced onion

3/4 cup diced turnip

3/4 cup diced carrot

Dumplings

Boiling water

Sprinkle salt, pepper, and flour on stew meat. Melt shortening in skillet and brown surface of meat cubes thoroughly. Put meat in kettle along with the drippings from the skillet and enough boiling water to cover. Boil 5 minutes. Reduce heat and let simmer 2 hours. (Strained stewed tomatoes may be substituted for boiling water.)

Add carrot, turnip, and onion and let simmer 1/2 hour longer. Add potatoes and cook 1/2 hour more. Drop dumplings as directed below. Cover tightly and cook 15 to 20 more minutes without lifting lid.

(Stew can be thickened by adding 1/4 cup flour mixed with 1/4 cup cold water, 5 minutes before removing from heat.)

Dumplings

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

3 tablespoons shortening

3/4 cup milk

Sift flour, salt, and baking powder together. Rub in shortening with knife or fingertips. Add milk to make a soft dough. Drop, one tablespoon at a time, in the stew the last 15 to 20 minutes of cooking. The kettle must be covered closely and cover must not be removed during cooking.