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Beef Stew With Homemade Dumplings

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      Title: BEEF STEW WITH HOMEMADE DUMPLINGS
 Categories: Main dish, Meats, Soup/stew
      Yield: 4 Servings
 
      1 lb Beef chuck steak
           -- cut into 1-inch cubes
    1/2 lb Carrots
    1/4 c  Flour
      1 lg Onion
      1 ts Thyme leaves
      3 md Potatoes
    1/2 ts Salt
    1/2 ts Pepper
      2    Celery stalks
      2 tb Vegetable oil
      2 c  Biscuit mix
           Fresh parsley
           Dumplings
      1    Bay leaf
    2/3 c  Milk
      3 c  Beef broth
    1/4 c  Red wine
 
  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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