Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef chuck steak
-- cut into 1-inch cubes
1/2 lb Carrots
1/4 c Flour
1 lg Onion
1 ts Thyme leaves
3 md Potatoes
1/2 ts Salt
1/2 ts Pepper
2 Celery stalks
2 tb Vegetable oil
2 c Biscuit mix
Fresh parsley
Dumplings
1 Bay leaf
2/3 c Milk
3 c Beef broth
1/4 c Red wine

When it's chilly outdoors, stay warm with a flavorful stew that will
remind you of old-fashioned pot roast.

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

Serving suggestion: Waldorf Salad and Gingerbread with Lemon Sauce

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