1.5 lbs stewing beef, cubed
2 carrots, peeled & chopped
2 potatoes, peeled & cubed
1 onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
1 tsp dried thyme
Salt and pepper to taste
For the Dumplings:
1 cup all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup milk
Chopped fresh parsley
Brown beef in a pot, remove and set aside.
Sauté onion and garlic till fragrant.
Add carrots, potatoes, thyme; cook for 5 mins.
Return beef to the pot, add broth and wine.
Simmer covered for 1.5-2 hrs until beef is tender.
In a bowl, mix flour, baking powder, and salt.
Stir in milk to form dumpling batter.
Drop spoonfuls onto the stew, cover and cook for 15 mins.
Garnish with fresh parsley before serving.