Beef Stew With Dumplings Recipe

Soup

• 2-3 pounds flank ends cut from roast or steak, chuck, or a shin piece
• 2 small onions
• 1 small carrot, scraped and diced or sliced very thin
• 1 small turnip, peeled and diced, if desired
• Boiling water, enough to cover
• Salt and pepper to taste
• A dash of paprika
• 6-8 medium-sized potatoes, pared
• Cold water
• 2 teaspoons tomato ketchup
• Dash minced parsley
• Dash potato flour

Dumplings

• 2 cups of sifted flour
• Butter the size of a walnut
• 3 level teaspoons of baking-powder
• 1 teaspoon salt
• Milk

1. Cut the meat in rather small pieces away from the bone. Brown it in hot drippings, turning the pieces so they will brown on all sides.
2. Put the meat in a good-sized stewpan.
3. Add the onions, carrot, and turnip.
4. Cover with boiling water and cook slowly two hours or longer.
5. Skim the fat from the liquor, add salt, pepper, and a dash of paprika.
6. Soak potatoes in cold water while the meat was cooking. Add potatoes to stew and boil more rapidly than before.
7. The water should come to the top of the meat and potatoes.
8. To make the dumplings, add flour to 1 cup of flour. To the other cup of flour, sift baking-powder. Mix the two parts together, adding the salt with enough milk to make a rather soft dough, It should be stiff enough to hold shape when dropped from the spoon.
9. Drop in balls from the spoon into the boiling stew, where they should rest on top of the potatoes without sinking under the liquor.
10. Cover quickly and closely and boil rapidly fifteen minutes without lifting the cover.
11. The dumplings should be put in when the potatoes are half cooked so both will be done at the same time.
12. To serve, carefully remove the dumplings to a hot plate, put the meat and potatoes in a deep hot platter with the dumplings around them, and set in a hot oven.
13. Add ketchup, minced parsley, and salt, if needed.
14. If it requires thickening, add a little potato flour moistened with water; let it boil up until thick and pour over the meat.
15. If there is too much gravy to serve in the dish with the meat, put the rest in a hot gravy tureen.

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