Dumpling Stew

• 1 1/2 pounds stewing beef or lamb
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• Coarse salt and freshly ground pepper to taste
• 1 1/2 to 2 quarts water
• Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
• 4 medium potatoes, peeled and quartered
• 2 carrots, cut in one-inch pieces
• 13 pound green beans
• 23 cup shredded beef or vegetable suet
• 1 13 cups self-raising flour
• 1/2 teaspoon salt
• 1 teaspoon herbes de Provence
• Dash Cayenne pepper
• 2 to 4 tablespoons cold water

1. Cut the beef or lamb into one-and-a-half-inch cubes.
2. Pat them dry with paper towels.
3. Heat the oil in a casserole or heavy stew pan.
4. Brown the meat over medium to high heat.
5. Add the onions and garlic and saute for five minutes.
6. Season to taste with salt and pepper.
7. Add the water and herb bouquet.
8. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes.
9. Add the potatoes and the carrots.
10. Cut the beans into two-inch pieces and set aside.
11. Meanwhile, make the dumplings.
12. Put the suet and the flour in a mixing bowl.
13. Add the salt, herbes de Provence and Cayenne pepper.
14. Mix thoroughly.
15. Make a well in the middle and gradually add the water.
16. Knead the mixture until you have a thick dough (as for pastry).
17. Shape into balls slightly smaller than a walnut.
18. After the stew has cooked for one hour, add the dumplings.
19. Drop them into the simmering stew.
20. Add the beans, cover and cook at low temperature for one-half hour.

stewing beef, vegetable oil, onion, clove garlic, salt, water, bouquet, potatoes, carrots, green beans, beef, flour, salt, herbes, cayenne pepper, cold water

Taken from cooking.nytimes.com/recipes/4439 (may not work)