1/2 c. all-purpose flour
2-3 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat, cut into 1" pieces
3 tbsp. vegetable oil
4 c. water
1 bay leaf
2 tbsp. snipped parsley
1/2 tsp. dried thyme leaves
1 1/2 c. 1/2" slices carrots
1 c. 1/4" slices celery
2 med. onions, sliced
4 c. 3/4" cubes unpared potatoes
Herb Dumplings (below)

Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven 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 or vegetables (do not drop directly into liquid). Cook, uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 6 to 8 servings.

HERB DUMPLINGS:

3 tbsp. shortening
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. dried thyme leaves
3/4 c. milk

Cut shortening into flour, baking powder, salt, sage and thyme until mixture resembles fine crumbs. Stir in milk.

This stew is great with or without the dumplings!