3/4 lb. beef
3/4 c. flour
1/4 tsp. salt
2 tbsp. fat (shortening)
1/8 c. each cut carrot, turnip, onion (1 sm.)
3/4 c. diced potato (1 med.)
2 1/2 c. boiling water
Salt & pepper to taste

Cut beef in cubes, dredge with flour and 1/4 teaspoon salt. Brown meat in fat; remove with slotted spoon and set aside. In a slow cooker, place remaining ingredients. Add browned beef. Do not stir. Cover, simmer about 5 hours. When meat is tender, remove meat and vegetables from slow cooker. Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt and pepper) in a cup until the mixture resembles paste. Stir into liquid in cooker. You may add 1 teaspoon instant coffee at this point. No taste, but it makes the gravy brown. When liquid is heated, return meat and vegetables to heat.

DUMPLINGS:

Sift together: 1/4 tsp. salt 3/4 tsp. baking powder

Cut in 3/4 tablespoon shortening. Gradually add 1/4 cup milk; mix until smooth. Drop by tablespoons on hot stew. Cover. Cook for last hour with stew. Serves 2.

NOTE: For six portions, triple all ingredients except flour, fat and water in stew recipe, which remains the same.