Beef Stew And Dumplings

• 1 to 2 lbs. Stew Meat
• 1 Tbsp. Vegetable Oil
• 3 Cups Hot Water
• 1/2 Tsp. Salt
• 1/8 Tsp. Pepper
• 1 Cup Carrots
• 2 Cups Potatoes, diced
• 1 Cup Green Pepper, chopped
• 1/2 Cup Celery, chopped
• 1/4 Cup Onion, chopped
• 1 Tsp. Salt
• 1 Bay Leaf
• Dumplings
• 1/2 Cup Cold Water
• 2 Tbsp. Flour

1. Cook and stir beef in oil in Dutch oven until beef is brown. Add 3 cups hot water, 1/2 tsp. salt and the pepper. Heat to boiling; reduce heat.
2. Cover and simmer 2 to 2 1/2 hours.
3. Stir in carrots, potatoes, pepper, celery, onion, 1 tsp. salt and the bay leaf. Cover and simmer 30 minutes or until vegetables are tender. Remove bay leaf.
4. Prepare dumplings.
5. Shake 1/2 cup cold water and flour in covered container.
6. Gradually stir into stew; heat to boiling stirring constantly.
7. Boil and stir 1 minute; reduce heat.

vegetable oil, water, salt, pepper, carrots, potatoes, green pepper, celery, onion, salt, bay leaf, dumplings, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84490 (may not work)