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2 pounds beef for stew
1/4 cup flour
3 tablespoons butter
2 cups beef stock
1 medium-sized onion, cut in slices
2 tablespoons chopped parsley
2 tablespoons chopped celery
3 medium-sized carrots
3/4 teaspoon pepper
2 teaspoons salt
1/2 small can tomato paste
potato dumplings


Cut beef in small pieces. Roll in flour and fry or sauté in butter using a heavy iron skillet. Add the remaining ingredients except the tomato paste and cook slowly 2 1/2 hours. Remove the meat to a large platter. Add the tomato paste to the gravy and boil the mixture 1 minute. Pour the gravy over the meat and garnish the platter with potato dumplings.

Makes 6 servings

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