1 1/2 - 2 lbs. stew meat
3 c. beef broth
3 carrots, chopped
4 potatoes, chopped
1/2 onion, chopped

Shake meat in flour seasoned with salt and pepper. Brown in 2 to 3 tablespoons cooking oil. Add beef broth and vegetables. Cook 1 to 1 1/2 hours. Ladle out excess broth so as not to cover dumplings, about 1 cup. Drop dumplings by tablespoonfuls onto meat and vegetables. Cook 10 minutes, uncovered and 10 minutes, covered. Add excess broth.

DUMPLINGS:

Biscuit mix works just as well as from scratch. The secret is to make sure the batter is very moist and make sure they are above the broth. 2 tsp. baking powder 3/4 tsp. salt 2 tbsp. parsley 1/4 tsp. celery seed 1 tbsp. shortening

Mix together flour, baking powder, salt, parsley and celery seed. Add shortening and cut in with knives or a pastry blender. Start with 3/4 cup milk but add more if needed to make very moist. Stir as little as possible.