Beef Stew with Dumplings

Beef Stew

• 1″ thick beef chuck steak cut into 2″ chunks, or 2 lbs stew meat
• 2 Tbsp flour
• salt and pepper
• 3 peeled and crushed garlic cloves
• 3 sprigs of thyme
• 4 cups water
• 1 Tbsp Worcestershire sauce
• 4 medium potatoes, peeled and cut in cubes
• 3 carrots, peeled and cut into chunks

Coat the beef in flour and sprinkle with salt and pepper.  Brown over medium heat in a large Dutch oven.  Add the garlic cloves and thyme leaves, then pour in the water and Worcestershire sauce.  Bring up a simmer while scraping the browned bits off the bottom of the pan.  Cover and put in a 300°F oven for 1 hour.  Remove from the oven and add potatoes and carrots.  Stir and put back in the oven for another 2 hours, until the meat is tender and the vegetables are soft.

Dumplings

• 1 cup flour
• 1/2 Tbsp baking powder
• 1/4 tsp salt
• 2 Tbsp melted butter
• 1/2 cup milk

Combine all ingredients.  Drop by rounded tablespoon into the simmering stew, then cover and bake for another 15 minutes.

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