Beef Stew with Potato Dumpling

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Ingredients:

• 2 pounds stew beef, cut in 1 1/2-inch cubes
• 4 medium carrots, peeled and cut in half
• 3 celery stalks, cut into 2-inch pieces
• 2 medium onions, quartered
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cans (10 3/4-oz each) condensed beef broth, undiluted
• 1 cup water
• .
• Potato Dumpling
• .
• 1 1/4 pounds potatoes, pared, thinly sliced
• Boiling water
• 1 1/2 tablespoons butter
• 1/2 cup chopped onion
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg, beaten
• 1 1/4 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons shortening
• 5 tablespoons ice water
• .
• chopped parsley

Preparation:

Place beef in large kettle or 6-quart Dutch oven. Add carrot, celery, quartered onion, bay leaves, 1 teaspoon salt, 1/4 teaspoon pepper, beef broth and 1 cup water. Bring to boiling; reduce heat; simmer, covered, 2 1/2 hours, or until tender. In boiling water, cook potato, covered, until tender, about 20 minutes. Drain well. Turn the potato into a large bowl. In small skillet, heat butter; saute onion until golden brown, about 5 minutes. To potato, add saut&eacuteed onion, parsley, salt, pepper and egg; toss lightly to combine; set aside.

Sift flour, baking powder and salt into medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Gradually add ice water, stirring with fork just until mixture holds together. Shape the pastry into a ball. On lightly floured surface, roll dough into a 10-inch circle. Spread potato filling on half of circle; loosen dough with spatula and fold half over filling; seal edges with tines of fork. Carefully drop dumpling into boiling stew; simmer, covered, 25 minutes. Lift cooked dumpling with two spatulas. To serve, spoon hot meat stew and broth over dumpling, and sprinkle with chopped parsley.

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