|1 pounds||Beef chuck steak cut into 1-inch cubes|
|1 teaspoon||Thyme leaves|
|2 tablespoons||Vegetable oil|
|2 cups||Biscuit mix|
|3 cups||Beef broth|
|¼ cup||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 * COOKFDN brings you this recipe with permission from: * Texas Beef Council --