Stew and Dumplings

There are SO many different ways to make a stew.  Here is just a simple one.  If you have never made one before this is a good way to start.  Nobody cooks theirs the same way so use the basics and change it up however you would like!

Ingredients:
1 lb stewing meat
1 Tbsp oil
4 Cups water
1 32 oz container of beef broth
2 tsp salt
1 Tbsp pepper
1 tsp garlic powder
3/4 Cup frozen peas
2 Large potatoes cut into bite size pieces
3 Large carrots, cut into bite size pieces (or a handful of baby carrots cut in half)
2 Celery stalks (cut into pieces)
1/2 medium onion, cut into chunky pieces
2-3 Tbsp Cornstarch

Dumpling Ingredients:

1 Cup flour

2 tsp baking powder

salt and pepper to taste

Just enough milk to make flour mixture sticky

Directions:
*Brown meat in skillet with oil until meat is cooked.

*Put meat into large pot with 2 cups of water, 3/4 of the container of beef broth, onion, garlic powder, salt and pepper.  Cover and simmer on low heat for one and a half hours stirring occasionally.

*Pour the remaining ingredients (more water if you think you need it and the remaining beef broth if you think you need it) EXCEPT for the cornstarch into the pot.  Cook with the lid cracked on medium high for about 30 minutes.

*Mix the dumpling ingredients together and stir well.  You only want them to to get to a sticky consistency.  Stop adding milk when it looks like this:

*Put the dumpling dough by 6-8 droppings onto the top the stew liquid.  Cover completely and boil over medium-high heat for 12 minutes.  DO NOT REMOVE LID ONCE YOU PUT IT ON OR THE DUMPLINGS WILL NOT WORK.  I stand guard by it to ensure nobody else removes the lid also!

*After 12-13 minutes you can take the lid off and remove the dumplings.  Put them onto a plate and set aside.

*If you want thick stew slowly mix in the cornstarch while using a whisk to stir it while continuing to cook.  If you don't want a thick stew, skip this step and you will have a liquidy stew.

*Pour your stew into bowls and eat with the dumplings on top.

*NOTE: If you do not want dumplings, and you want a thicker sauce, boil the potatoes for 40-45 minutes in the third step instead of just 30.  Then add your cornstarch.