• Cooking Time: 1 hour 30 minutes
  • Servings: 4
  • Preparation Time: 1/2 hour
  • 5 carrots, cut up
  • 1 onion, quartered
  • 5 potatoes, quartered
  • 1 lg can tomatoes
  • 1 pound stew meat
  • peas, frozen
  • 1/2 cup red wine
  • 4 cups beef broth
  1. add flour to a baggie and season with salt and pepper
  2. add beef and coat, shake off excess flour
  3. add to dutch oven aith olive oil heated to medium
  4. brown on all sides and remove
  5. de glaze with red wine
  6. add beef broth, carrots, onion, potatoes and tomatoes
  7. bring to a boil, reduce to simmer and add beef back in
  8. simmer about an hour and a half and add peas
  9. return to simmer
  10. make DUMPLINGS by mixing 1 cup baking mix, 1/3 cup milk but dont over mix. let sit for 5-10 mins and add by spoonfull over top of simmering stew. cook 10 mins uncovered, cover, and cook ten more minutes. DONE!
Its a great comfort dish