Old-Fashion Beef Stew and Dumplings

1/3 c flour
1 t salt
1/4 t freshly ground black pepper
2 lbs stewing beef (chuck or round) cut in 1" cubes
1 lb beef soup bones (optional)
4 T shortening
1 T lemon juice
1 T Worcestershire sauce
1 large onion, sliced
2 bay leaves
1/4 t allspice
1 t salt or to taste
12 small carrots, trimmed and scraped or 1 cup sliced carrots
12 small white onions, trimmed
1 cup sliced mushrooms
1/2 green pepper, cut into chunks
8 small new potatoes, peeled or 4 med potatoes cut into chunks

Mix flour, salt, and pepper in a plastic or paper bag. Drop beef cubes in the bag and shake until all the cubes are coated in flour. Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with a cover. When the fat is very hot add the beef, about 5 or 6 pieces at a time so as not to crowd them, brown on all sides, and remove. When he last batch of meat is a richly dark color, return all to the pot and pour on 4 cups of boiling water. Stand back when you do this because it will spit and sputter. Stir and add the lemon juice, Worcestershire sauce, onion, bay leaves, allspice and salt. Lower the heat, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. Add the carrots, onions and potatoes and cook another 20-25 minutes or until they can be pierced easily with a fork.

Makes 4 servings.

I almost always make dumplings to go with my beef stew. Here is a great recipe: Dumplings for Beef Stew

Notes:

This makes the most amazingly rich stew. I add whatever vegetables I have on hand. Green peppers are especially nice. Serve in soup bowls because the gravy is rich and thick.