1. On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD. 2. As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings. 3. Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid—this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion. 4. Cook, UNCOVERED, over low heat, 10 minutes. 5. COVER tightly; cook 10 minutes longer. 6. Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings. 7. McCall’s Cooking School. ---------------------------------------------------------------------------
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