Top this basic beef stew with dumplings and have on a cold winter night.
Fry salt pork in heavy skillet until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender and remove to Dutch oven. Dredge beef in flour and brown in hot fat, turning to cook all sides. Place in Dutch oven with onions and beef stock. Tie herbs in cheesecloth bag and add to pot. Heat to a boil, reduce heat, cover, and cook 1 hour. Add potatoes and carrots and cook 20 minutes longer or until vegetables are tender. Remove herbs. Season with salt and pepper. If desired, place dumplings on stew.