THE BEST BEEF AND DUMPLINGS

INGREDIENTS:

FOR THE STEW:

2 lbs top round steak or lean stew beef, in 1-inch pieces

2 celery ribs, sliced

4 carrots in ½ inch slices

2 onions, sliced

¼ cup water

¼ cup all-purpose flour

¼ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dry mustard

1 ½ teaspoons salt

¾ cup beef broth or dry red wine

8 sliced mushrooms

14.5 oz can diced tomatoes with juice

FOR THE HERB DUMPLINGS:

½ cup milk

1 ½ cups Bisquick

¼ teaspoon dried sage, crumbled

¼ teaspoon dried rosemary, crumbled

½ teaspoon dried thyme

INSTRUCTIONS:

Combine the beef, celery, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.

If you are using wine, use all the salt.

If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.

Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.

Combine the flour and water and stir this slowly into the beef stew …