Aunt Helen’s Beef Stew and Dumplings
Oil (enough to cover the bottom of a dutch oven, big pot)
Stewing beef Flour Onions (minced)
Clove of garlic well crushed
Pinch of nutmeg and cinnamon Salt and pepper to taste
Heat oil and add the onions and garlic and saute for a few minutes. Dredge the stewing beef in the flour and add the meat into the pot. Brown meat. Once the meat it browned, add water, add cinnamon and nutmeg, salt and pepper and bring to a boil. Reduce heat and let it simmer for about one hour. Dice the carrots and potatoes and put in the meat mixture. If you think you need more water, add some. You can always thicken the mixture later just before you add the dumplings. Bring the mixture to a boil once again and reduce heat and let it simmer until the vegetables.
2 cups bisquick 1⁄2 cup of milk
Mix well and then add by teaspoonful into the hot stew. Cover and let the dumplings cook for about 5 to 10 minutes. You will know they are ready when you touch them and they are not gooey.
If you want to thicken the sauce a little, you can mix about 2 tbsp. Of cornstarch and a little water and add it to the sauce. Stir.