1 lb. stewing beef (cubed)
5 med. red potatoes (peeled)
4 carrots
2 tbsp. canola oil
Salt & pepper
4 stalks celery
4 med. onions
1 lb. can tomatoes
1/2 tsp. minced garlic
Dumplings (optional)

1. In a 5 quart or larger saucepan or soup kettle, heat the meat cubes in the canola oil until browned. Salt and pepper the meat to taste.

2. Thoroughly wash all the vegetables. Cut into chunks (to personal taste) and add to the browned meat chunks.

3. Add cold water to the pot, just covering the contents (plus a little extra, so that no edges break the surface). Turn heat down to low and simmer for 1 hour. Stir every 15 minutes. Skim the surface after 30 minutes and 60 minutes.

4. Add the can of tomatoes (liquid too!) and simmer an additional 60 minutes, lid on but with a small opening for steam. Add minced garlic and any other seasoning you wish.

5. If you wish to add dumplings, prepare your dumpling mix and add it to the top of the stew 20 minutes before serving. Cover the pot. After 10 minutes, remove the cover completely and cook the final 10 minutes.

6. The broth should thicken during the second hour of cooking. If you are going to be adding dumplings, add an additional cup of water after the first hour of cooking, as the dumplings will thicken the broth too much if you do not.