Beef Stew with Dumplings

Ingredients

• 3 lbs beef (round, chuck, or flank) with bones
• Cold water
• 1 onion, sliced
• 4 cups potatoes, cut into ½-inch slices
• ¼ cup flour
• 2 small red pepper pods
• 1 carrot, cut into 1-inch cubes
• 1 turnip, cut into 1-inch cubes
• Salt
• Pepper

Directions

1. Wipe the meat and bones with a cheesecloth soaked in cold water.

2. Remove the meat from the bones and cut it into 2-inch cubes. Sprinkle with salt and pepper, then dredge in flour.

3. Render some marrow from the bones or cut the fat into small dice. Cook in a frying pan until browned, then add the meat and brown it all over.

4. Transfer the meat to a kettle and deglaze the frying pan with boiling water, adding the liquid to the meat.

5. Add the remaining fat and bones, cover with boiling water, and boil for 5 minutes. Skim off any foam.

6. Reduce the heat and let simmer until the meat is tender, about 3 to 4 hours.

7. Add the carrots, turnip, onion, and pepper pods during the last hour of cooking.

8. Parboil the potatoes for 5 minutes, then add them to the stew 15 minutes before serving.

9. Remove the fat and bones, skimming again if necessary.

10. Dilute the flour with enough cold water to pour, then add to the stew, stirring gently until thickened.

11. Serve in a deep hot platter, surrounded by dumplings, and sprinkle with chopped parsley or paprika.