2 pounds boneless beef chuck, cut into 1-inch cubes
tablespoons vegetable oil
1 medium onion, sliced
1/2 teaspoon Worcestershire
1 small bay leaf
Pinch of allspice
5 cups water
1/2 teaspoon granulated
1/2 clove garlic, minced
3 large potatoes, quartered
4 carrots, halved
6 small onions
3 stalks celery, cut into pieces
3 tablespoons milk
1 tablespoon fresh
1 cup packaged biscuit mix
Beef Stew: Combine flour, salt and pepper. Dredge meat in flour mixture and brown
in oil in large Dutch oven.
Stir in next seven ingredients and cover. Reduce heat
and simmer 2 hours.
Add potatoes, carrots, onion and celery. Cover and cook over
low heat 15 minutes or until vegetables are tender.
Parsley Dumplings: Combine milk, egg and parsley; stir well. Add milk mixture
to biscuit mix. Stir just until ingredients are moistened. Drop dumplings by tablespoons
on top of vegetables. Cook uncovered over low heat 10 minutes.