Lamb Stew....

We use about 10 casserole chops, sear them first to seal the juices.
We grease our camp oven and place the chops along with 4 large sliced onions, 1 heaped Tablespoon Plain Flour and 1 litre of Campbells Salt Reduced Beef Stock and 1 can of Beef & Vegetable Soup (or whatever you choose - used to use Continental dry pack of Hearty Beef which is discontinued except for Soup In A Cup version which we found too salty).
We simmer on a prepared fire 2 1/2 hours then add vegetables....
Carrots, Celery, Parsnip

Make Dumplings as for scones (savoury version) - Cookery The Australian Way school cook book in 60's recipe as follows:-

2 cups SR Flour, 1/4 teaspoons Salt, 1 Tablespoon Butter, 3/4 cup of Milk or more if needed

Rub butter into flour & salt  
Add 1 Tablespoon chopped Parsley, 1/4 teaspoon Mixed Herbs and extra 1/4 teaspoon Salt
Mix into soft dough with milk, knead on floured board till smooth & elastic.  Cut into about 12 scones ready for oven

Add canned greens if you like then add dumplings which will take about half an hour approx. to rise ready for eating

Thanks Bev..
That is now stowed away for use in the future.

Aart

Very nice Bev.  I love dumplings with a stew.


Derek

Great idea Bev, never crosses my mind but a good substitute when you run out of potatoes or rice or just want something for a change.  

Do you have the old "Commonsense Cookery Book"?  I went to a Home Science secondary school and we used that in lst year.  Funny mandatory for all females to learn to cook and sew in those days.

Sounds good to me..but...i like a nice suet dumpling..

4 oz self raising flour
4 oz shredded beef suet ''atora is the brand i use''
salt ''good pinch''
Water ''approx 5 tablespoons or enough to make a firm but pliable dough''

Mix all together adding water a bit at a time,divide into balls using floured hands,place on top of simmering stew,cover with tight fitting lid and cook for 20 minutes..serve hot...make around 8 dumplings.