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Beef Stew with Dumplings
 
 

1 ½ pounds shank of beef  4 tablespoons flour  1½ teaspoons salt Pepper Shortening  6 small onions  6 small carrots  3 turnips, quartered  6 potatoes, quartered  Have meat cut in cubes of desired size. Mix the flour, salt and pepper, and roll meat in it. Brown meat slowly in shortening. Transfer the meat to a stew kettle and cover with boiling water. Simmer until tender, about 3 ½ hours. Add the vegetables in the last hour of cooking. The dumplings are put in 15 minutes before serving. Dumplings: Sift 2 c. flour, 3 teaspoons baking powder and 1 teaspoon salt together. Add 1 c. milk or tomato juice and stir until smooth. Drop by spoonfuls on top of stew rather than into the gravy. Cover tightly at once, and do not remove cover until the dumplings have steamed 15 minutes.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.