Beef Stew with Dumplings Recipe

  • 2 pounds stewing beef
  • boiling water
  • 3 tablespoons any fat flour for dredging
  • 2 large onions, peeled and quartered
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 crumbled bay leaf
  • 4 cups canned tomatoes, undrained
  • 1 small turnip, peeled and cubed
  • 6 carrots, peeled and quartered
  • 4 medium potatoes, peeled and quartered

Cut beef into 1-inch cubes, dredge in flour and brown in the fat melted in bottom of heavy kettle which has close-fitting lid. Cover meat with boiling water, add onions, salt, pepper and bay leaf. Add tomatoes, cover kettle and simmer all slowly for 1 hour and 30 minutes, when meat should be about half clone. Add turnip and carrots, cover and continue cooking for about 45 minutes longer. Then add potatoes, cover and continue cooking for about 15 minutes. Meanwhile mix Plain Dumplings, drop by the teaspoonful on top of boiling stew, cook 15 minutes more.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons lard
  • 1 cup milk

Sift dry ingredients together, cut in lard and add milk to make soft dough. Drop from teaspoon on top of boiling stew, spacing dumplings so they do not touch each other. Cover tightly and cook 15 minutes. Do not lift the cover while dumplings are cooking, or they will be soggy.