1. Heat oil in heavy large pot over medium-high heat. Coat Beef in flour and add to the hot oil. Saute beef until browned on all sides. Add beef stock, water, wine, tomato paste, sugar, thyme, Worcestershire sauce, garlic, bay leaf, celery, onions and carrots. Do not add the parsley at this point! 2. Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes. 3. Discard bay leaves. 4. Make dumplings according to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll into small bite size rounds and drop into stew. Continue to simmer for an additional 15 minutes. 5. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
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