Beef Stew and Dumplings(66387)Credit: google images

Beef Stew and Dumplings


1/3 cup (50 g) all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds (900 g)  cubed stewing beef
4 tablespoons  vegetable shortening
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 large white or yellow onion, sliced or cubed
2 bay leaves
1/4 teaspoon allspice
1 stalk celery, sliced
8 to 10 small potatoes, peeled
1 can diced stewed tomatoes, undrained
Step 1...Mix the 1/3 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon fresh black pepper. Roll the 2 pounds of cubed meat in the mixture. Shake off any excess flour.

Step 2...Melt the 4 tablespoons vegetable shortening in a Dutch oven or heavy-bottomed large pot with a lid. When the oil is very hot add the meat cubes, about 6 or 8 at a time so you don't crowd them, brown on all sides, and remove. When the last of the meat is browned, return all to the pot and pour on 3-1/2 cups boiling water. Stand back as you do this when you do it, because it will spit and sputter. Use a splash screen if you have one.

Brown beef(66388)Credit: google images

Step 3...Stir and add the 1 tablespoon lemon juice, tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves, and the 1/4 teaspoon allspice. Lower the heat,cover and simmer for 1 to 1-1/2 hours, or until the meat is tender.

   Add the onion, celery, carrots, potatoes, cover and simmer for 20 to 25 minutes more. While simmering, make the dumplings as follows;

2 cups (285 g) all-purpose white flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
4 tablespoons vegetable shortening
3/4 to 1 cup (1-3/4 dL-1/4 L) milk

Step 1...Combine the 2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt and 2 tablespoons parsley in a bowl. Cut in the 4 tablespoons vegetable shortening until the mixture looks like coarse meal. Add 3/4 cup milk and stir with a fork briefly. Add only enough the remaining 1/4 cup milk to make the dough hold together.

Step 2...Lift the lid of your pot and drop the dough by large tablespoons on top of the bubbling stew. Cover and steam for 20 minutes without lifting the cover.

Serves 4 to 6.