Beef Stew With Cheese Dumplings Recipe

1 lb. beef stew meat*, cut into 3/4-inch cubes
2 tablespoons cooking oil
1 16-oz. can tomatoes, cut up
1 cup sliced celery
1/2 cup chopped onion
1 tablespoon instant beef granules
1 teaspoon dried oregano, crushed
1 clove garlic, minced
1/3 cup all-purpose flour
Dumplings(see recipe below)
1/2 cup shredded cheddar cheese(2 oz.)
2 medium zucchini, cut into 1/2-in. slices

*I like to cut up round steak.

Dumplings:
2/3 cup flour
1 tablespoon snipped parsley
1 teaspoon Clabber Girl Baking Powder
1/8 teaspoon salt
1/8 teaspoon dried thyme, crushed
1/4 cup milk
2 tablespoons cooking oil

In a Dutch oven brown meat in oil; drain. Stir in undrained tomatoes, celery, onion, bouillon granules, oregano, garlic, 2 cups water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling. Simmer, covered, 1-1/2 hours or till meat is tender. Combine flour and 3/4 cup water; stir into stew. Cook and stir till thick and bubbly.

Prepare dumplings,(see below) adding 1/4 cup cheese to flour mixture. Add zucchini to stew; return to boiling. Drop dumpling batter from a tablespoon to make 4 mounds atop boiling stew. Cover; simmer for 10 to 12 minutes(DO Not lift cover till time to check) or till a toothpick comes out clean. Sprinkle cheese on dumplings. Serves 4.

Dumplings:
In a medium bowl stir together the flour, parsley, baking powder, salt and thyme. In a small bowl combine the milk and cooking oil; add to flour mixture. Stir with a fork just till combined.