1 lb. lean beef stew meat, cut into 1/2-inch cubes
2 tbsp. cooking oil
2 medium onions, chopped
2 garlic cloves, minced
3 1/4 c. water, divided
1 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. rubbed sage
1/2 tsp. ground cinnamon
1 to 2 tsp. salt
1/4 tsp. pepper
1 lb. baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 tsp. browning sauce (optional)
2 tbsp. cornstarch

Dumplings:

1 1/3 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. chopped, fresh parsley (optional)
1/2 tsp. salt
1 egg, beaten
1 tbsp. vegetable oil
1/2 c. water

In a 5-quart Dutch oven, brown beef in oil. Add onions and garlic; continue to cook until onions are tender. Add 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2 1/2 hours. Add carrots and parsnips. Cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce, if desired. Combine cornstarch and remaining water; gradually stir into stew. Bring to a boil, stirring constantly. Boil for 1 minute.

For dumplings, combine flour, baking powder, parsley, if desired and salt. Stir in egg, oil and water. Drop into 6 mounds onto boiling stew. Cover and cook 10 to 12 minutes or until done. Do not lift cover. Serve immediately.

Yield: 6 servings.