Beef Stew with Dumplings

2 lbs beef stew meat (cubed)
1 small onion sliced
6 cups cold water
2 tablespoons Minute tapioca*
1/2 cup shredded carrots
salt to taste

Brown meat on all sides, add 6 cups cold water, cook over medium heat until just below boiling them simmer on low for 3 hours or until the beef is tender. About 30 minutes before serving add vegetables, salt and Minute tapioca. Stir often to keep tapioca from settling to bottom.

Dumplings:
1 cup flour (sifted)
1/2 teaspoon salt
1 teaspoon baking powder

1/2 cup milk

Sift flour, baking powder and salt together. Add milk gradually and mix to a soft dough. Drop by spoonfuls on to the stew, cover tightly and cook 5 minutes or until dumplings are done. They will be firm to the touch, I test one by cutting it open to make sure.

*Flour can be substituted for tapioca to thicken the stew