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2 1/2 to 3 lbs. beef for stew
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking fat
1 env. onion and mushroom mix
1 tsp. thyme
2 1/2 c. hot water
2 tbsp. regular barley
1 sm. rutabaga (peeled) I use carrots
2 c. biscuit mix
2 tbsp. snipped parsley
1 pkg. (10 oz.) frozen peas cooked and drained

Cut meat into 1 1/4 inch pieces. Combine flour, salt and pepper dredge meat and brown in cooking fat in large frying pan or Dutch oven. Pour off drippings. Sprinkle onion and mushroom mix and thyme over meat. Add hot water, cover tightly and cook slowly 1 hour. Stir in barley and continue cooking, covered 15 minutes. Cut rutabaga in 1 inch slices, cut each slice into small wedges, add to meat and continue cooking covered, 10 minutes. Prepare dumplings according to package directions and stir in parsley. Spoon batter on top of stew to form 6 to 8 dumplings. Cook slowly, uncovered 10 minutes. Cover tightly cook 10 minutes more. Remove dumplings. Stir in cooked peas and heat 1 to 2 minutes. If using quick cooking barley increase to 3 tablespoons and add with rutabaga. Serves 6 to 8.
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