1 to 2 lbs. Stew Meat
1 Tbsp. Vegetable Oil
3 Cups Hot Water
1/2 Tsp. Salt
1/8 Tsp. Pepper
1 Cup Carrots
2 Cups Potatoes, diced
1 Cup Green Pepper, chopped
1/2 Cup Celery, chopped
1/4 Cup Onion, chopped
1 Tsp. Salt
1 Bay Leaf
Dumplings
1/2 Cup Cold Water
2 Tbsp. Flour

Cook and stir beef in oil in Dutch oven until beef is brown. Add 3 cups hot water, 1/2 tsp. salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours. Stir in carrots, potatoes, pepper, celery, onion, 1 tsp. salt and the bay leaf. Cover and simmer 30 minutes or until vegetables are tender. Remove bay leaf. Prepare dumplings. Shake 1/2 cup cold water and flour in covered container. Gradually stir into stew; heat to boiling stirring constantly. Boil and stir 1 minute; reduce heat.

Drop dumpling dough by 10-12 spoonfuls into hot stew. Cook uncovered 10 minutes and covered 10 minutes.

3 Tbsp. Shortening
1 1/2 Cups Flour
2 Tsp. Baking Powder
1/2 Tsp. Salt
3/4 Cup Milk

Cut shortening into dry ingredients with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop by spoonfuls onto hot stew. Cook uncovered 10 minutes and covered 10 minutes.