Beef Stew with Dumplings

• 1 pound beef, cut in cubes
• 2 tablespoons cooking oil
• 1 onion, sliced
• 1 large potato
• 4 carrots, sliced
• 4 strips of celery, sliced

Dredge beef in flour and brown in hot fat in cooker. Season to taste and add 2 cups of cold water. Process at 15 pounds for 15 minutes. Reduce pressure, add onion, potato, cubed, carrots, and celery. Process for 5 minutes. Reduce pressure, add 1 cup water thickened with enough flour to make a good gravy. Bring to boil, and add dumplings (see recipe below) in spoonfuls. Reduce heat to simmer, cover, but do not put weight on. Cook for about 12 minutes.

Dumplings: Use Bisquick as directed; or combine 2 cups Master Mix (Please use search bar and search “Master Mix”. The recipe is on this website.) with ½ cup milk and stir until moistened.