BEEF STEW

1. Add the canola oil to a large skillet over medium heat. Once the oil is hot, add the meat. Brown the meat on all sides and transfer to a crockpot.
2. Add the remaining ingredients plus 1 cup of water. Cover and cook on high for 5 hours, or on low for 8 hours or overnight. (If leaving for the day, cook on low until you return). If cooking on low heat, once the meat and vegetables are cooked until fork tender, turn the heat on high. The beef stew need to be very hot, before dropping in the dumplings.

GRAVY

1. Add the remaining 2 cups of beef stock or broth, the Kitchen bouquet and flour to a 2-cup measuring cup. Whisk vigorously with a fork until the flour is dissolved. and the mixture is smooth. Transfer the mixture to a medium skillet over medium heat. Whisk until the mixture begins to thicken and the raw flour has time to cook out, about 2 minutes. Transfer the gravy to the finished stew in the crockpot turned on high. Leave the crockpot on high while you make the dumplings.

DUMPLINGS

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Using two forks or a pastry blender, cut in the shortening.  Add the buttermilk and mix just to combine.  The mixture should be pretty wet. Allow the batter to rest for about 10 minutes.
2. Drop the dumplings on top of the beef stew by large spoonfuls (or use a large cookie scoop) separating them from each other in the broth.  Place lid on the crockpot with  and cook on high for 30 minutes. After the 30 minutes raise the lid and do a toothpick test on one. If they’re still slightly doughy, place the lid back on and cook for an additional 5 minutes and check again.
3. Serve hot and refrigerate leftovers. The dumplings are best if served the day they are made.