4 lbs. short ribs
1 tbsp. salt
1 qt. water
1/4 tsp. pepper
1 sm. bay leaf
6 carrots, cut in 1 1/2 inch pieces
2 c. sm. onions, peeled

Brown meat on all sides in own fat; pour off excess. Add seasonings; cover with water. Simmer, covered, until tender, about 2 hours. Add carrots and onions the last 20 minutes.

Thicken broth by adding mixture of 2 tablespoons flour and 1/4 cup water for each cup of broth. Cook, stirring, until thick. Makes 6 to 8 servings.

POTATO DUMPLINGS:

2 c. riced potatoes
2 tbsp. flour
1 egg, beaten
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. black pepper
2 tbsp. chopped parsley

Combine all ingredients, except parsley; mix thoroughly. Drop dumplings on top of stew. Cover and steam 6 to 8 minutes. Sprinkle parsley on top of dumplings before serving. Makes 6 to 8 servings.

A Farm Journal 5-star recipe.