Brown Stew With Herb Dumplings

• 1 1/2 lb. boneless beef
• 1/3 c. flour
• 3 tsp. salt
• 1 tsp. paprika
• 1 tsp. celery salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 2 to 4 Tbsp. fat
• 3 c. boiling water
• 1/2 c. coarsely cut celery
• 6 small onions
• 6 medium carrots
• 4 medium potatoes, quartered

1. Trim and cut meat into 1 1/2-inch cubes.
2. Put flour and seasonings in paper bag.
3. Drop meat cubes into bag.
4. Shake meat until well covered with mixture.
5. Melt fat in heavy Dutch oven; add meat.
6. Brown all sides over low heat 10 to 15 minutes; add water.
7. Cover; simmer until meat is almost tender, approximately 2 hours.
8. Stir occasionally.
9. Add more water if necessary; halve carrots lengthwise.
10. Add carrots, onions and potatoes; cover. Cook 40 to 50 minutes on low.
11. Add Herb Dumplings and cook as directed.

boneless beef, flour, salt, paprika, celery salt, pepper, garlic powder, fat, boiling water, celery, onions, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050277 (may not work)