Title: Beef Stew with Dumplings
Categories: Soup
Yield: 6 Servings

1 1/2 lb Lean beef (boned chuck;
-round, flank; or rump)
1 1/2 ts Salt
1/8 ts Pepper
3 tb All-purpose flour
3 tb Shortening
4 c Water
1/2 ts Tabasco sauce
12 sm White onions; peeled
6 md Carrots; scraped and
-quartered
1 1/2 c All-purpose flour
2 ts Baking powder
3/4 ts Salt
3/4 c Milk

Cut beef into 1-1/2 inch pieces. Blend together 1/2 teaspoon of the salt,
pepper, and flour. Roll pieces of meat in blended mixture. Put shortening
in a heavy kettle; add beef, and brown on all sides. Add water, 1/2
teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2-1/2 hours
until meat is almost tender. Add remaining 1/2 teaspoon salt, onions, and
carrots; cover, and cook until vegetables are tender. For dumplings, sift
together flour, baking powder, and salt. Add milk; stir only until blended.
Drop by spoonfuls on top of piece of meat or vegetable in stew. Cook
uncovered for 10 minutes; cover tightly, and cook over low heat for 10
minutes longer. Yield: 6 servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.