Recipe - Herbed Beef Stew With Corn Dumplings

2 tablespoon Vegetable oil
2 pound Stew beef cubed
1/3 cup Allpurpose flour
2 cup Beef stock
1 cup Red wine
2 8 oz. cans tomato sauce
1 tablespoon Chopped parsley
One half teaspoon Dried marjoram
One half teaspoon Dried thyme
One half teaspoon Dried rosemary
2 Bay leaves
4 md Carrots cut or sliced up
12 Pearl onions peeled
Three fourths cup Water
1 tablespoon Unsalted butter
1 teaspoon Sugar

DUMPLINGS
1 Three fourths cup Allpurpose flour
1/3 cup Yellow cornmeal
1 tablespoon Baking powder
One half teaspoon Salt
1 cup Milk
3 tablespoon Melted butter
2 tablespoon Chopped parsley

Directions:

For Stew In a large cast iron skillet heat the vegetable oil over medium
heat. Season beef cubes with salt and pepper and coat with flour. Shake off
excess. Add the beef to skillet and brown on all sides approximately 8
minutes. Stir in the beef stock, red wine, tomato sauce, parsley, marjoram,
thyme, rosemary and bay leaves. Bring to a simmer and reduce to low heat.
Cover and simmer for 1 hour. In another large skillet, combine the carrots,
onions, water, unsalted butter, and sugar. Broil to a boil over medium heat
and cover. Cook for two minutes. Continue cooking until vegetables are
tender and glazed. Stir glazed vegetables into stew. Cook until beef is
just tender about 15 minutes.

For Dumplings: In a medium bowl, whisk the flour, cornmeal, baking powder
and salt to combine. Make a well in the center and add the milk and melted
butter. Stir just to combine then add the parsley. Drop the dumpling batter
by tablespoons on top of the simmering stew. Cover and cook until the
dumplings are cooked through or about 20 minutes.

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