Beef Stew with Parsley Dumplings

 

3 pounds Beef Chuck Roast, cut into 1-inch cubes
4 slices cooked bacon
1 medium onion
1 1/2 teaspoons dried thyme leaves
1 teaspoons salt & pepper
3 (14 1/2 oz.) cans beef broth
1 cup dry red wine
2 bay leaves
3 to 4 medium carrots
3 medium medium potatoes
2 stalks celery
2 tablespoons cornstarch
2 tablespoons finely chopped parsley
2 cups biscuit and baking mix
2/3 cup milk
2 pounds pork back ribs
2 tablespoons dried minced onions
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoon black pepper
1 teaspoon cayenne
1 tablespoon sugar


Cut beef roast into 1-inch cubes; trim away and discard fat. Cut bacon into 1/2-inch pieces. Chop onion. Sauté bacon and onion in a 6-quart stockpot or Dutch oven over Medium heat for 5 minutes. Add beef and brown with onion and bacon for 5 minutes. Add thyme, salt and pepper; sauté for 2 more minutes.

Reserve 1/4-cup broth and set aside. Add remaining broth, red wine and bay leaves to pot and stir. Bring to a boil, reduce heat to Low, cover and simmer for 1 1/4 hours.

Meanwhile, cut carrots and celery into 1-inch pieces. Cut potatoes into 1-inch cubes. Add carrots, celery and potatoes to stew. Return to a boil; simmer 20 to 30 minutes or until vegetables are tender. Remove bay leaves.

Combine cornstarch with reserved 1/4-cup beef broth. Stir into stew.

Chop parsley; blend with baking mix. Stir milk into baking mix until just moistened for dumplings. Raise heat to Medium-Low. Drop dumplings by spoonfuls onto boiling stew. Simmer 10 minutes, uncovered. Cover and simmer 10 more minutes. Serve while hot.

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