2 lb. cubed stewing beef
2 tbsp. safflower oil
4 c. hot water
2 sliced onions
2 bay leaves
1 tbsp. salt
1/4 tsp. pepper
2 c. carrots, cut in 1" pieces
2 c. unpeeled, cubed potatoes
1 c. chopped celery
1 (10 oz.) pkg. frozen peas
1/4 c. whole wheat flour
1/2 c. cold water

Brown beef in oil; add water, onions, salt and pepper. Cover and simmer 2 hours. Add carrots and potatoes; simmer 30 minutes. Add peas, then flour blended with cold water. Cover and heat to boiling. Remove from heat. Top with dumplings; steam 12-15 minutes without removing lid.

1 1/2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried onions
1/2 c. raisins
1 egg
1/2 c. milk
2 tbsp. safflower oil

Combine dry ingredients, add egg, milk and oil all at once. Drop by tablespoonfuls. 6-8 servings.