Exeter Stew with Herbed Dumplings

2 lbs. London broil, cut in strips
2 tbl. vinegar
1 medium onion, diced
2 carrots, sliced
2 tbl. beef fat
2 tbl. flour
3 cups water
Salt and pepper.

Remove all fat from the beef strips. Lay the strips in a heavy pan and pour the vinegar over them. In another pan, sauté onions and carrots in the beef fat for a minute or two. Add flour, stir, cook on low for a couple of minutes. Pour water over the vegetables, heat almost to a boil. Pour the vegetables and water into the pan with the meat. Add a little salt and pepper, cover and simmer for 3 hours.

Dumplings
2 cups flour
1 heaping tbl.baking powder
½ tsp. salt
½ tsp. minced parsley
¼ tsp. thyme
2 tbl. shortening (or beef fat or margarine)
¾ cup beef stock

Mix dry ingredients, cut in shortening. Add stock slowly. Drop by large spoonsful into the stewpot, cover tightly and simmer without uncovering the pot for 12 to 15 minutes.

From The Loaf and Ladle Cookbook, by Joan S. Harlow.