1/2 c. flour
2-3 tsp. salt
1/4 tsp. pepper
2 lbs. stew meat, cut into 1 inch pieces
3 tbsp. oil
4 c. water
1 bay leaf
2 tbsp. parsley
1/2 tsp. thyme
1 1/2 c. sliced carrots
1 c. sliced celery
2 med. onions (sliced)
4 c. potato cubes

Mix flour, salt and pepper. Coat beef with mixture. Heat oil in Dutch oven until hot; add beef and remaining flour mixture. Cook and stir until beef is brown. Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add bay leaf, parsley, thyme and vegetables. Cover and simmer 30 minutes.

Prepare Herb Dumplings. Drop by spoonfuls onto hot beef or vegetables (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer

HERB DUMPLINGS:

3 tbsp. shortening
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. sage
1/4 tsp. thyme
3/4 c. milk

Cut shortening into flour, baking powder, salt, sage and thyme until mixture resembles fine crumbs. Stir in milk.