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Beef Stew with Dumplings

2 pounds boneless beef chuck, cut into 1" cubes
1/4 cup plus 1 tablespoon all-purpose flour
3 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 small bay leaf
4 cups water
3 large potatoes, quartered
4 large carrots, cut in half, crosswise
6 small onions
3 stalks celery, cut into 1" pieces
1 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Dredge meat in 1/4 cup plus 1 tablespoon flour, and brown in hot
oil in a large Dutch oven. Stir in next 7 ingredients; cover,
reduce heat, and simmer 2 hours. Add potatoes, carrots, onions,
and celery; cover and cook over low heat 15 minutes. Combine 1
cup flour, parsley, baking powder, and salt in a small bowl; make
a well in the center of mixture. Add milk, stirring just until
moistened. Drop mixture by tablespoonfuls onto stew; cover and
cook 15 minutes without removing cover.

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6 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
very good, January 25, 2004 - 03:09 PM
Reviewer: J Bevan from bovard, PA
very good old fashion stew my family loved it.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Beef Stew 26, July 24, 2005 - 06:39 PM
Reviewer: Anonymous from Toronto, Canada
This stew was fantastic!

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