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1
Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
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2
Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
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3
Heat to boiling; reduce heat.
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4
Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
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5
Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
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6
Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
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7
Prepare dough (see below) for Dumplings; set aside.
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8
Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
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9
Heat to boiling, stirring constantly.
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10
Boil and stir 1 minute; reduce heat.
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11
Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
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12
DUMPLINGS:
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13
In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
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14
Stir in milk.
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15
Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
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16
Cook uncovered 15 minutes.
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17
Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
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18
Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
