Serves 6 to 8

No one remembers who Joe Booker was or if there ever was a Joe Booker, however this hearty stew is still popular in Main where it is said to have originated.  It is another dish typical of the comfort foods of an earlier time.  Like any dish with dumplings, it must be served and eaten immediately since a dumpling that has been sitting around is most definitely hot a thing of joy and beauty.  Traditionally this dish is made with veal, however due to the inhumane manner in which most veal is produced today, I have substituted beef.

½ pound salt pork or bacon, cut into ¼ inch dice

½ cup of flour

1 teaspoon salt

½ teaspoon fresh coarse ground black pepper

2 pounds of stewing beef cut into 2 inch cubes

1 medium onion, chopped

4 to 6 cloves of garlic, chopped

1 stalk of celery, chopped

1 bay leaf

Sprigs of favorite herbs or 1 tablespoon dry mixed herbs (Italian seasoning)

10 to 12 small boiling onions, peeled

About 3 whole small red new potatoes per person, (or the equivalent in larger potatoes, cut into 1 inch cubes)

3 medium size carrots cut into 1 inch chunks

1 medium parsnip, peeled and cut into 1 inch chunks

2 small zucchini, cut into 1 inch pieces

¼ cup chopped fresh parsley

Salt and fresh, coarse ground black pepper to taste

Potato Dumplings

Put the salt pork or bacon into a large heavy pot like a Dutch oven and cook over a moderate heat until the fat is rendered and the pork crisp but not singed.  Remove the bits of meat with a slotted spoon.  Mix the flour together with the salt and pepper.  Cut the beef into a zip lock bag with the seasoned flour and shake gently to coat evenly.  Remove the meat and put into the Dutch oven with the rendered fat and sauté on all sides until nicely browned.  Add the next 5 ingredients and cover with cold water, about 4 cups.  Bring to a boil and then reduce heat to maintain a simmer.  Cover and cook until the meat is tender, about an hour.  Add the next 4 ingredients and simmer until the vegetables are nearly done. 

Meanwhile make the Potato Dumplings.  When the vegetables are nearly done, season to taste with salt and pepper, then add the zucchini and parsley, stir gently and drop the dumpling batter on top of the stew by the tablespoon full.  Cover with a tight fitting lid and continue to cook until the dumplings are done, about 20 minutes.

Remove to a large serving bowl and sprinkle with the reserved bacon or salt pork.  Garnish with some additional chopped parsley.