Ingredients: 1 lb beef stew meat. 2 tablespoons vegetable oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup all-purpose flour. 1/2 cup grated Parmesan cheese. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.
Instructions: In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside. In the same pot, add the chopped onion, carrots, celery, and garlic. Saut for 5 minutes or until the vegetables are tender. Return the browned beef to the pot and add the beef broth, red wine, bay leaves, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the stew is flavorful. In a mixing bowl, combine the all-purpose flour, grated Parmesan cheese, baking powder, and 1/2 teaspoon of salt. Stir in the milk and melted butter until a soft dough forms. Drop spoonfuls of the dumpling dough onto the simmering beef stew. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are cooked through and no longer doughy in the center. Serve the beef stew with Parmesan dumplings hot, garnished with additional grated Parmesan cheese if desired.
