Recipe - Beef Stew With Homemade Dumplings

1 pound Beef chuck steak; cut into
1inch cubes
One fourth cup Flour
1 teaspoon Thyme leaves
One half teaspoon Pepper
One half teaspoon Salt
2 tablespoon Vegetable oil
1 Bay leaf
3 cup Beef broth
One fourth cup Red wine
One half pound Carrots
1 lg Onion
3 md Potatoes
2 Stalks celery
Fresh parsley

DUMPLINGS
2 cup Biscuit mix
2/3 cup Milk

Here's my favorite beef stew recipe found in San Antonio ExpressNews.

Coat beef cubes with a mixture of flour, thyme, pepper and salt. In a Dutch
oven, saute beef in oil over mediumhigh heat to brown on all sides. 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 1inch chunks. Add vegetables
to stew. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Stir
occasionally.

Mix dumplings and drop batter by spoonfuls onto boiling stew. Cook
dumplings uncovered 10 minutes. Cover stew and cook dumplings 10 minutes
longer.

To serve, sprinkle with chopped parsley, if desired.

Makes 4 servings.

Posted to TNT Recipes Digest, Vol 01, Nr 973 by vergie1@juno.com (Vergie A
Ewing) on Jan 28, 1998