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BEEF STEW AND DUMPLINGS 
1 3/4 lb. beef, 1 1/2" thick, chuck or round steak, or stew meat
1/2 c. flour
1/4 tsp. pepper
1/2 tsp. salt
3 tbsp. fat or oil
1/4 c. diced onion
1 tbsp. minced garlic
2 3/4 c. boiling water
1 c. canned tomatoes
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3-4 med. potatoes, peeled & cut up
12 sm. white onions, peeled & diced
12 carrots, peeled, cut into 2" pieces
1 c. frozen or canned peas

Trim excess fat from meat; cut into cubes. Combine flour, pepper and salt in paper bag; add meat; coat all over. Melt fat in Dutch oven; add meat; brown on all sides. Add onion, garlic, water, tomatoes, salt and Worcestershire sauce. Cover; reduce heat to low; simmer 2 hours or until meat is tender. Add potatoes, onions, carrots; cook 20 minutes. Add peas; cook 15 minutes longer. Put dumplings in when peas are added.

Dumplings: Sift together 2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon salt and add 1 cup milk. Drop by teaspoons.

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