Ingredients: (4 servings)

1 pound beef chuck steak, cut into 1-inch cubes

½ pound carrots

¼ cup flour

1 large onion

1 teaspoon thyme leaves

3 medium potatoes

½ teaspoon each salt and pepper

2 stalks celery

2 tablespoons vegetable oil

2 cups biscuit mix

fresh parsley

dumplings

1 bay leaf

2/3 cup milk

3 cups beef broth

¼ cup red wine

Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a Dutch oven, sauté 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.