Beef Stew with Dumplings
- 2 lbs upper part of round steak with the bone
- 3 pints boiling water
- 1 turnip, cut in half inch cubes
- 1 carrot, cut in half inch cubes
- 1 onion, cut in half inch cubes
- 1/2 Tbsp salt
- 1/8 Tbsp pepper
- 1/2 bay leaf
- 1/3 cup flour for thickening
Cut the meat in 1 1/2 inch pieces. Dab with a moist cloth and delicately sprinkle with a little salt and flour. Put some of the fat in a hot frying pan. Add the meat, turning often until well browned.
Put the meat in a pot with the bones. Add boiling water, rinsing out the frying pan with some of it, so that none of the goodness of the meat will be wasted. Let the meat boil for 5 minutes, then set over low heat where the water will just bubble. Cook slowly for 2 hours. Add the onion, carrot and turnip. Cook for another hour.
Twelve minutes before the stew is done, place the dumplings on a perforated tin pie plate or in a steamer. Cover the pot closely and do not lift the cover until the stew is cooked.
Put the meat in a pot with the bones. Add boiling water, rinsing out the frying pan with some of it, so that none of the goodness of the meat will be wasted. Let the meat boil for 5 minutes, then set over low heat where the water will just bubble. Cook slowly for 2 hours. Add the onion, carrot and turnip. Cook for another hour.
Twelve minutes before the stew is done, place the dumplings on a perforated tin pie plate or in a steamer. Cover the pot closely and do not lift the cover until the stew is cooked.
Submitted by May 20, 2010
15 min
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