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
• ½ cup flour
• 2 small red pepper pods
• 1 carrot, cut into ½-inch cubes
• 1 turnip, cut into ½-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 or fat in a frying pan, then add the meat and brown it all over.

4. Transfer the browned meat to a kettle. Rinse the frying pan with boiling water and add the liquid to the kettle.

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

6. Reduce heat and 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 finishing.

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 while stirring gently until thickened.

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