| | Directions | | Brown meat in fat; add onions and sauté. Add 3 cups boiling water and seasonings. Cover. Simmer for 1 1/2 to 2 hours. Remove Bay leaf. Add vegetables and 1 cup boiling water. Cook for 30 minutes. Mix dumplings (or use bisquick dumplings if desired). Drop dumplings by spoonfuls onto stew. Cook for 10 minutes. Cover and cook 10 minutes longer. Yield: 4 - 5 servings. |
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| Ingredients | | - |  | 1 pound beef stew meat, cubed |
| - | | 2 tablespoons oil |
| - | | 1/4 cup chopped onion |
| - | | 4 cups boiling water |
| - | | 3 teaspoons salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 bay leaf (small) |
| - | | 3/4 cup diced carrots |
| - | | 3/4 cup diced potatoes |
| - | | 1/2 package frozen peas or corn |
| - | | 8 - 10 small white onions |
| - | | DUMPLINGS |
| - | | 1 cup flour |
| - | | 1 1/4 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1 tablespoon melted butter |
| - | | 1/2 cup Milk |
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