1/2 c. flour
3 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. stew meat, cubed
3 tbsp. oil
4 c. water
1 bay leaf
Herb Dumplings
2 tbsp. parsley flakes
1/2 tsp. dried thyme leaves
1 1/2 c. 1/4 inch sliced carrots
1 c. 1/4 inch sliced celery
1 onion, sliced
4 c. 3/4 inch cubed, unpeeled potatoes

Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven (or large pan). Add beef and remaining flour mixture. Cook and stir until beef is brown. Add water. Heat to boiling, reduce heat. Add bay leaf, parsley, thyme and vegetables. Cover and simmer 1 1/2 - 2 hours or until vegetables are done.

Prepare Herb Dumplings. Drop by spoonfuls onto beef or vegetables (not in liquid). Cook uncovered over low heat about 10 minutes. Cover and cook 10-20 minutes more.

HERB DUMPLINGS:

3 tbsp. shortening
1 1/2 c. flour
2 tsp. baking powder
1 1/4 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 crumbs. Stir in milk.