Beef Stew

Ingredients

• 5 lbs aitchbone (beef)
• 2-3 cups turnip, cut in cubes
• 4 cups potatoes, cut in cubes
• ½ onion, sliced
• ¼ cup flour
• 2 cups flour (for dumplings)
• 4 teaspoons baking powder (for dumplings)
• ½ teaspoon salt (for dumplings)
• ½ cup milk (for cut dumplings) or 1 cup milk (for dropped dumplings)

Directions

1. Cut the beef into small cubes.

2. In a frying pan, fry the sliced onion in the fat until browned.

3. Add the beef to the pan and brown it.

4. Add liquid to the meat and cover closely.

5. Boil for 5 minutes, then simmer until tender.

6. After one hour, skim off the fat and add the carrot and turnip.

7. Parboil the potatoes and add them to the stew when nearly done.

8. Save the bones and put them in a pan with cold water to make broth.

9. To thicken the broth, mix in ¼ cup flour.

10. For dumplings, mix 2 cups flour, 4 teaspoons baking powder, and ½ teaspoon salt.

11. Add ½ cup milk for cut dumplings or 1 cup milk for dropped dumplings.

12. Cook the dumplings covered for 15 minutes.

13. Serve the dumplings around the stew on a hot platter.