Herbed beef stew and dumplings

8 servings

Ingredients

Quantity Ingredient
1 pounds Beef stew -- lean 1/2 inch
Cubes
2 tablespoons Cooking oil
2 mediums Onion -- chopped
2 Cloves garlic -- chopped
3¼ cup Water -- divided
1 teaspoon Dried basil
¾ teaspoon Dried thyme
1⅓ cup All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
½ each Egg -- beaten
½ teaspoon Sage -- rubbed
½ teaspoon Ground cinnamon
2 teaspoons Salt
¼ teaspoon Pepper
1 pounds Baby carrots
3 mediums Parsnips -- cut into 1 inch
½ teaspoon Browning sauce -- optinal
2 tablespoons Cornstarch
1 tablespoon Vegetable oil -- 1 oz
1 tablespoon Fresh parsley -- chopped
Optional
½ cup Water

Directions

DUMPLINGS

In a 5 qt. dutch oven, brown beef in oil. Add onions and garlic; continue to cook until onions are tender. Add 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2½ hrs. Add carrots and parsnips; cover and simmer for 45 min. or until vegetables are tender. Stir in browning sauce if desired.

Combine cornstarch and remaining water; gradually stir into stew.

Bring to a boil, stirring constantly; boil for 1 min. For dumplings, combine flour, baking powder, parsley if desired and salt. Stir in egg, oil and water. Drop into six mounds onto boiling stew. Cover and cook 10 to 12 min. or until done. Do not lift cover. Serve immediately. Yield: 6 servings. Recipe By : Country Woman

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