1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat (cut into 1 inch pieces)
3 tbsp. vegetable oil
4 c. water
1 bay leaf
2 tbsp. snipped parsley
1/2 tsp. dried thyme leaves
4 c. (3/4 inch) unpared potatoes
1 1/2 c. (1/4 inch) sliced carrots
1 c. (1/4 inch) sliced celery
2 med. onion, sliced

Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven until hot. Add beef and remaining flour mixture. Cook and stir until beef is brown. Add water, reduce heat. Cover and cook for 30 minutes. Remove bay leaves.

Prepare herb dumplings. Drop by spoonful onto hot beef and vegetable. (Do not drop directly into liquid.) Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.

HERB DUMPLINGS:

3 tbsp. shortening
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. dried thyme leaves
3/4 c. milk

Mix shortening into flour, baking powder, salt, sage and thyme until mixture resembles fine crumbs, stir in milk.