Directions

1. In a medium bowl, sprinkle beef stew cubes with flour and season with salt and pepper.
2. In a dutch oven, on medium high heat, add 2 Tbsp vegetable oil to pot. Once hot, add stew cubes and cook 5-7 minutes to brown on all sides.
3. Add diced onion to pot and cook til translucent.
4. Add broth or water to the pot, scraping up the brown bits from the bottom of the pot. Bring to a boil then simmer for 15 minutes. If you would like a thinner stew, you can add more broth or water.
5. Add bay leaf, potatoes and carrots. Simmer at a low boil until vegetables are fork tender.
6. Then add frozen corn and peas. Bring stew to a boil.
7. For the dumplings, mix all ingredients (except milk) into a bowl breaking up the butter with a fork or pastry cutter. Then add milk and stir to make a thick batter.
8. Drop batter into boiling stew from a tablespoon. Try to drop dumplings on meat or vegetables so it doesn't become covered with gravy. Cover tightly. Cook over boiling stew 12-15 minutes without removing lid.
9. Uncover pot and serve immediately along with bread and butter. Enjoy!