2 lb. beef for stew, cut 1-inch
1 c. all-purpose flour, seasoned with salt, pepper and thyme
bacon fat
6 medium carrots, sliced
6 medium Russet potatoes, cut in 1-inch cubes
1 large onion, sliced
1 medium head cabbage, shredded
salt and pepper to taste

Dredge beef in seasoned flour until well coated. In Dutch oven, brown beef in bacon fat. Cover with water and simmer, covered, for 1 hour. Add carrots; simmer 30 minutes longer. Add cabbage and cook 15 minutes. Season with salt and pepper to taste. Top stew with cornmeal dumpling if desired.

Shepherd's Pie: Heat oven to 425°F. Stir together 3 cups hot mashed potatoes and 1 egg. After adding cabbage to stew, spread or drop mashed potato mixture by large spoonfuls onto hot stew.

Bake, uncovered, for 15 to 20 minutes or until golden brown.