2 lb. beef stew meat or roast, cut in small pieces
2 tbsp. cooking oil
salt and black pepper, to taste
3 or 4 tbsp. paprika
2 (15 oz. ea.) tomato sauce
1 (15 oz.) can stewed tomatoes (Italian-style)
3 or 4 lb. potatoes, cubed
2 or 3 lb. carrots, sliced
1 large onion, sliced or diced
4 cloves crushed garlic
2 bay leaves
2 tsp. dry sweet basil
2 cups water
1 lb. frozen peas
1 lb. frozen corn

In a large Dutch oven, add oil, meat, salt, pepper and paprika. Cook on very low heat for about 8 minutes, stirring occasionally, be sure not to scorch the paprika.

Add tomato sauce, tomatoes, potatoes, carrots, onion, garlic, bay leaves, basil and water. Bring to a slow boil, reduce to a simmer. Simmer until carrots and potatoes are almost tender, about 2 to 4 hours.

Add corn and peas, bring back to a simmer. Add dumplings at this point.

DUMPLINGS:

2 cups Bisquick baking mix
2/3 cup milk

Mix Bisquick and milk together in a medium bowl, drop rounded tablespoons of the dough into simmering stew. Simmer for 10 minutes uncovered, cover and simmer 10 more minutes. Remove dumplings, put in serving dish.

Submitted by: Terri Broviak