Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef stew -- lean 1/2 inch 1/2 ts Sage -- rubbed
Cubes 1/2 ts Ground cinnamon
2 tb Cooking oil 2 ts Salt
2 md Onion -- chopped 1/4 ts Pepper
2 Cloves garlic -- chopped 1 lb Baby carrots
3 1/4 c Water -- divided 3 md Parsnips -- cut into 1 inch
1 ts Dried basil 1/2 ts Browning sauce -- optinal
3/4 ts Dried thyme 2 tb Cornstarch

-------------------------DUMPLINGS------------------------------
1 1/3 c All-purpose flour 1 tb Vegetable oil -- 1 oz
1 tb Baking powder 1 tb Fresh parsley -- chopped
1/2 ts Salt Optional
1/2 ea Egg -- beaten 1/2 c Water

In a 5 qt. dutch oven, brown beef in oil. Add onions and garlic;
continue to cook until onions are tender. Add 3 cups water and all
the seasonings. Cover and simmer until the meat is tender, about 2 to
2 1/2 hrs. Add carrots and parsnips; cover and simmer for 45 min. or
until vegetables are tender. Stir in browning sauce if desired.
Combine cornstarch and remaining water; gradually stir into stew.
Bring to a boil, stirring constantly; boil for 1 min. For dumplings,
combine flour, baking powder, parsley if desired and salt. Stir in
egg, oil and water. Drop into six mounds onto boiling stew. Cover and
cook 10 to 12 min. or until done. Do not lift cover. Serve
immediately. Yield: 6 servings.

Recipe By : Country Woman

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