1. Melt shortening in large skillet; brown meat well. 2. Spoon off drippings. 3. Add 4 cups water, the salt, pepper and bay leaf. 4. Heat to boiling; reduce heat. 5. Cover and cook about 2 hours, stirring occasionally. 6. Stir in carrots, onion and potato; cook 20 minutes longer. 7. Stir in peas. 8. Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew. 9. Cook over medium heat until mixture thickens and boils. 10. FOR THE DUMPLINGS:. 11. Stir 2 cups baking mix, the parsley and milk to a soft dough. 12. Drop dough by spoonfuls onto boiling stew. 13. Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer. 14. 6 servings. 15. Betty Crocker’s Bisquick Cookbook. ---------------------------------------------------------------------------
Nutrition
Ingredients
