Recipe: Irish Stew with Dumplings for Sandy

Irish Stew with Dumplings
Below Veggies Quantity may be increased or decreased depending upon ones own Taste. This is a standard Recipe for best taste.

2 lbs. Stew Meat
1 1/2 gallon distilled water
3 heaping Tbsp. Of Beef broth powder or 6 cubes
2 small cloves of garlic chopped, or 1 Tbsp. Of liquid Garlic.

Veggies:
4 Large Potatoes washed and chopped to bite size cubes. Leave skin on.
1 large Onion chopped
2 stalks of celery chopped
2 Lager Carrots chopped
8 oz. of Lima Beans
12 oz. Whole Corn
12 oz. Green Beans cut
12 oz. Peas

SPICES:
2 Tbsp. Soy Sauce
1 Tbsp. Thyme
1 Tbsp. Basil
1 Tbsp. Black Pepper
1 Tbsp. Parsley flakes

DUMPLINGS: (To be added after above stew is cooked.)
2 Cups of Bisquick original baking mix
2/3 cups of milk

Mix ingredients in a bowl. Using a Tbsp.. Scoop heaping Tablespoon amounts and drop them into boiling stew, cook for ten minuets uncovered, cover and reduce heat to medium cover and cook for ten more minuets. Serve with Stew. Stew base will thicken with this mix. Cooking:In a Large Pot add the following:

1. Water, Meat, Broth Powder or cubes, Garlic, and Spices. Cook for 15 Minuets after water is boiling.

2. To boiling water add Veggies and cook for 20 more minuets uncovered. Medium to high heat.

3. After the above two steps have been completed follow the dumplings recipe above.

Note if stew base is clear add two Tbsp. of Biscquick mix directly into Stew, and stir.

Serving: Serve in large bowls. Bread can be served, to be used to absorb sauce. Other way of serving: On a Plate: Put stew directly on Biscuits. The quick bake Pillsburry buttermilk type, ( Poppin Fresh Dough) is the best taste with the stew. Leftovers should be stored Refrigerated.