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  Beef Stew With Homemade Dumplings
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
1 lb Beef chuck steak - cut into 1-inch cubes
1/2 lb Carrots
1/4 cup Flour
1 large Onion
1 tsp Thyme leaves
3 medium Potatoes
1/2 tsp Salt
1/2 tsp Pepper
2 Celery stalks
2 tbsp Vegetable oil
2 cup Biscuit mix
Fresh parsley
Dumplings
1 Bay leaf
2/3 cup Milk
3 cup Beef broth
1/4 cup Red wine
Instructions:
When it's chilly outdoors, stay warm with a flavorful stew that will
remind you of old-fashioned pot roast.

Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a
Dutch oven, saute beef in oil over med-high heat to brown. Add bay
leaf, broth and wine. Bring liquid to a boil. Reduce heat to low;
cover and simmer 1 hour. Stir occasionally. Cut carrots, onion,
potatoes, and celery into 1-inch chunks. Add vegetables to stew.
Bring to a boil. Reduce heat to low; cover and simmer 40 min. Mix
dumplings and drop batter by spoonfuls onto boiling stew. Cook
dumplings uncovered 10 min. Cover stew and cook dumplings 10 minutes
longer. To serve, sprinkle with chopped parsley if desired.

Serving suggestion: Waldorf Salad and Gingerbread with Lemon Sauce

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
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