BEEF: Beef stew with dumpling is a very hearty meal, especially in the winter months.

BEEF STEW WITH DUMPLINGS:

2 lb. stewing beef, cubed                                            

2 tbsp. cooking oil

2 tbsp. butter                                                               

1 onion, chopped

3 stalks celery, chopped                                             

3 carrots, chopped

12 mushrooms, quartered                                           

1 clove garlic, minced

2 ½ cups beef stock                                                    

3 tbsp. tomato paste

1 tsp. Worcestershire sauce                                         

1 cup dry red wine

pinch mace                                                                 

½ tsp. dried thyme

1 small bay leaf                                                          

6 small potatoes, peeled, if using medium potatoes, half or quarter as necessary

2 tsp. cornstarch mixed with 3 tbsp. water                  

salt and freshly ground pepper                       

dumplings:

   1 egg, beaten                                                

   ¾ cup milk

   2 cups all purpose flour                               

   2 tsp. baking powder

   ½ tsp. salt                                         

   1 tbsp. melted butter

In a large heavy non-stick saucepan, brown meat in batches in hot oil over medium-high heat. Add salt & pepper to taste to browned meat, & remove browned meat to an oven-proof casserole.  

Preheat oven to 350 degrees F. Melt butter in the saucepan and cook onions, celery, mushrooms, carrots and garlic over medium-high heat until slightly softened, 2-3 minutes. Add beef stock, tomato paste, Worcestershire sauce, wine, thyme, mace, bay leaf, stirring well to mix in. Cover pan and bring mixture to a boil. Reduce heat to medium low and simmer for 10 minutes. Add starch solution, a bit at a time, to thicken sauce as needed. Add salt and pepper to taste. Pour sauce and vegetables over beef and transfer casserole to oven. Cover and bake for 1 to 1½ hours, or until meat is tender.

Add potatoes and cook for an additional 20 to 30 minutes more. Remove casserole from oven and place it on stove over low heat.

To make dumpling:  Sift flour, salt and baking powder together. Add egg into milk and beat well together. Using a wire whisk and whisking continuously, add in milk mixture gradually. Whisk well to mix.  Stir in butter.

Drop dumpling batter by tablespoonfuls into hot liquid in stew. Cover pot and return to oven for 10-15 minutes to cook dumplings.