Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
4 cups water
1 bay leaf
2 tablespoons snipped parsley
1/2 teaspoon dried thyme leaves
1 1/2 cups 1/4-inch sliced carrots
1 cup 1/4-inch sliced celery
2 medium onions, sliced
4 cups 3/4-inch cubes unpared potatoes
Herb Dumplings (see below)

Directions

Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven or heavy skillet until hot; add beef and remaining flour mixture. Cook and stir until beef is brown. Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add bay leaf, parsley, thyme and vegetables. Cover and simmer 30 minutes. Prepare Herb Dumplings. Drop by spoonfuls onto hot beef and vegetables (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

For Herb Dumplings mix 1 1/2 cup flour with 2 teaspoons baking powder, 3/4 teaspoon salt, 1/4 teaspoon dried sage and 1/4 teaspoon dried thyme. Cut in 3 tablespoons shortening. Stir in 3/4 cup milk.