1. In a large resealable plastic bag, combine the flour, 1/8 t. salt and pepper. Add meat; seal bag and shake to coat. In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned brits from pan. Reduce heat; cover and simmer for 1 hour. 2. Add the potatoes, carrots, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf. 3. For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir in to dry ingredients just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). ---------------------------------------------------------------------------
Nutrition
Ingredients
