3 lbs. beef short ribs
2 c. water
1 tsp. salt
1 tsp. instant beef bouillon
1/8 tsp. pepper
1 bay leaf
1 med. rutabaga, cut into 1/2 inch sticks
2 med. onions, cut into 1/4ths
1/2 tsp. salt
Herb dumplings
1 pkg. (10 oz.) frozen peas

Trim excess fat from beef short ribs. Brown beef in 12 inch skillet or Dutch oven; drain. Add water, salt, bouillon, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally 1 hour.

Skim fat from broth. Add rutabaga and onions; sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until rutabaga is almost tender, 30 to 40 minutes.

Prepare Herb Dumpling. Drop dumpling dough by spoonsful onto beef. Cook uncovered over medium heat 10 minutes. Rinse frozen peas under cold water to separate. Sprinkle peas around dumplings. Cover and cook 10 minutes. Remove ribs, dumplings and peas with slotted spoon and arrange on serving platter. Serve with pan juices, skimming off fat, if necessary.

HERB DUMPLINGS:

1 c. biscuit baking mix
1/4 tsp. poultry seasoning
1/3 c. milk

Until a soft dough forms.