Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
Prepare dough (see below) for Dumplings; set aside.
Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
DUMPLINGS:.
In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
Stir in milk.
Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
Cook uncovered 15 minutes.
Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
