Homestead Stew

Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk

Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.

Combine all dry ingredients for dumplings into a zipper baggie.

To Freeze: Freeze in a freezer safe container.

To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.