Beef Stew with Dumplings

​Stew:
4 tbsp olive oil
3 lb. (1 ½ kg.) round steak, chopped in small pieces or already cut
​stewing beef
1 onion, chopped
4 to 6 cups water
3 tbsp beef Oxo
4 carrots, chopped
4 potatoes, quartered
½ cup frozen corn
½ cup frozen peas
3 celery ribs, chopped
2 tbsp vinegar
1 tsp each thyme and freshly ground pepper, cumin, coriander, cayenne,
​parsley, and paprika
1 tsp salt
¼ cup flour, or more, depending on preference

Heat oil in large saucepan; lightly sauté meat and onion. Add water and
​beef Oxo, stir constantly and bring to a boil. Add vinegar, herbs and spices,
​carrots, potatoes, corn, celery and peas. Cover; reduce heat to low to
​medium (depending on your stove,) cook for an hour. Stir in flour to
​thicken before adding dumplings.

Dumplings:
Combine:
1 cup flour
1 tsp salt
¾ tsp baking powder

Add:
pinch of marjoram, parsley and cayenne pepper

Blend in:
3 tbsp butter
2 tbsp ice water

Mix until dough forms. Shape into 6 balls and drop on top of stew. ​
Cover and continue to cook for another 40 minutes.

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