How to make it

  • Dredge meat in flour then brown in hot oil in a large Dutch oven.
  • Stir in onions, garlic, salt, pepper, thyme, bay leaf and water then simmer 2 hours.
  • Add potatoes, carrots, onions and celery then cover and cook over low heat 15 minutes.
  • Combine flour, parsley, baking powder and salt in small bowl and make well in center.
  • Add milk stirring just until moistened.
  • Drop mixture by tablespoonfuls onto stew then cover and cook 15 minutes.

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