2 1/2 lb. beef stew, cubed, fat removed
3 tbsp. fat (bacon, oil, butter)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
4 tbsp. flour
1 1/2 c. water
1 beef bouillon cube
1/4 tsp. marjoram
1/4 tsp. oregano
2 c. burgundy wine
2 onions, chopped
Carrots, cut coarsely

Brown meat in fat in heavy skillet. Be sure not to crowd the pan. Add salt, pepper, and garlic powder, and remove meat as browned to a heavy pot with tight cover (not iron). Add flour to drippings, stir well, then water in which bouillon cube has been dissolved, and remaining spices. Pour over meat, add onions, carrots, and wine. Stew at least 2 hours, tightly covered, or until meat is tender. About 1 hour before serving time, make dumplings. Drop by spoonsful onto the meat and carrots and cook 12 to 15 minutes without removing the cover of the pan. Serve at once.

DUMPLINGS:

1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk
1 egg, beaten
3 tbsp. melted shortening or oil

Sift dry ingredients together, gradually and gently add buttermilk, egg, then shortening. Mix well until just blended, then spoon over the stew.