3 tablespoons all-purpose flour
2 tablespoons vegetable oil
¾ cup chopped onion
1 teaspoon minced garlic
2½ cups beef broth
3 medium-size potatoes, peeled and cut into chunks
8 ounces fresh mushrooms, cut in half
3 large carrots, quartered crosswise
cup dry white wine or water
3 tablespoons quick-cooking tapioca
1 bay leaf
1 teaspoon dried thyme leaves
½ teaspoon salt
1 Heat oven to 350ᴼF
2 Coat meat with flour. Heat oil in large dutch oven over medium-high heat until thin and ripply but not smoking. Add and brown beef; remove with slotted spoon to bowl. Reduce heat to medium-low.
3 Add onion and garlic to pot; cook 5 minutes, stirring once or twice, or until lightly browned. Add broth, stirring to scrape up browned bits on bottom of pot.
4 Return meat to pot; add remaining ingredients. Stir to mix.
5 Bake covered 2½ hours, stirring 3 times until meat is tender and sauce thickened.
Dumplings
1½ cups sifted all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 egg, well beaten
2 tablespoons vegetable oil
1 cup milk
2 tablespoons finely chopped fresh, or dried, parsley
1 Sift flour with baking powder, parsley and salt into medium bowl.
2 In small bowl, combine egg, vegetable oil and milk until well combined. Pour all at once into dry mixture, mixing only until dry ingredients are moistened.
3 Approximately 30-40 minutes before the stew is ready, drop dumpling batter, by rounded spoonful, onto boiling stew. Cook uncovered for 15-20 minutes. Cover tightly and cook 15-20 minutes longer.
Makes 4 servings
