What you need.
Two pounds venison or elk steak cut into cubes about one to two inches in size
Two and a half cups flour
Salt and pepper to taste
Six cups beef broth or stock
Four large potatoes cut into chunks
One large onion peeled and quartered
Three large carrots washed and cut into chunks (with skin on if you choose)
Three celery stalks cut into medium size pieces
Four teaspoons baking powder
Milk- just enough to make the dumplings
What you do.
Use half cup of the flour to coat the cubed steak. Next pour a bit of the oil into a large Dutch oven or pot and brown the venison. Now add the beef broth or stock, carrots, celery, onion, potatoes, salt and pepper. Bring to a boil and then lower to a simmer and cover. Cook for ninety minutes or until meat is tender. Be sure to check every so often so it doesn’t stick to pot. When stew meat is tender mix the baking powder with the two cups of reserved flour (be sure to sift the flour first), half teaspoon salt and add just enough milk to make the dough soft, stirring constantly. Next drop the dough by spoonfuls into the stew until all is used and cook and additional fifteen minutes. Next enjoy and don’t forget that apple pie.