3 lbs. boneless beef chunks
Flour
1 med. onion, chopped
3 tbsp. cooking oil
1 bay leaf
1 tsp. celery seed
1 tbsp. salt
1/2 tsp. pepper
3 c. water
1 lb. green beans, cut (frozen may be used)

Cut meat into cubes, roll in flour. In large skillet add oil, brown beef and onion. Add bay leaf, celery seed, salt and pepper and water, cover and simmer 1 1/2 hours. Add beans and cook 15 minutes longer or until meat and beans are tender. (Use cornstarch and cold water if you would like to thicken stew.) Bring to a gentle boil. Drop dumpling batter by the tablespoon into boiling stew. Cover, cook for about 10 to 15 minutes.

Any of your favorite vegetables can be used (carrots, peas, lima beans).