Stew:

1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat, cut into 1 in. pieces
3 tbsp. vegetable oil
4 c. water
1 bay leaf
2 tbsp. snipped parsley
1/2 tsp. dried thyme leaves
4 c. 3/4 in. cubes unpared potatoes
1 1/2 c. 1/4 in sliced carrots
1 c. (1/4 in.) sliced carrots
2 med. onions, sliced

Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven until hot; add beef and remaining flour mixture. Cook and stir until beef in 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. Remove bay leaf. Prepare Herb Dumplings.

Herb Dumplings:

3 tbsp. shortening
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. dried thyme leaves
3/4 c. milk

Cut shortening into flour, baking powder, salt and thyme until mixture resembles fine crumbs. Stir in milk. Drop by spoonsful onto hot beef and vegetables (do not drop directly into liquid.) Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer. Makes 6 to 8 servings.