Beef Stew & Dumplings

2 T. vegetable oil
1 1/2 - 2 lbs. beef stew meat
1 tsp. dry mustard
1 tsp. marjoram
1/2 tsp. salt
1/4 tsp. black pepper
1 garlic clove, minced
1 bay leaf
4 cups water
10.5 oz. can condensed beef broth
4-6 carrots, peeled and cut into 1" chunks
3-4 med. potatoes, peeled and cut into 1" cubes
1 lg. onion, cut into 1/8's
1 turnip, peeled and diced

In Dutch oven, heat oil over med.-high heat; brown meat in oil. Stir in dry mustard, marjoram, salt, pepper, garlic, and bay leaf. Add 4 c. water and beef broth. Bring to a boil. Add vegetables; return to a boil. Reduce heat, cover, and simmer for 2 hours or until tender. Remove bay leaf. In small bowl, combine 1/4 c. flour and 1/4 c. cold water; mix well. Stir into hot stew and stir until thick and bubbly.

Dumplings

3 Tbl. shortening
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp salt
3/4 c. milk

Measure flour, baking powder, and salt into a medium mixing bowl. Add shortening. Cut in with pastry cutter or 2 forks until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto boiling stew. Cook uncovered for 10 min. ( for lightness ) and then 10 min. covered ( to cook through ).

Serve in bowls.