Beef-Wine Stew

Yield: 4 to 6 servings

Ingredients

Stew

• Salt and pepper, to taste
• 2 pounds stew meat or small chuck roast, cut up
• 2 tablespoons bacon drippings
• 2 onions, chopped, 1 quartered
• 1 clove garlic, minced
• 1 (10 1/2 ounce) can beef bouillon
• 1 1/2 cup red wine or sherry
• 1 bay leaf
• 1 pound carrots, cut into 1 inch slices
• 4 to 6 potatoes, peeled and cut into 1 inch cubes

Parsley Dumplings

• 3 tablespoons milk
• 1 tablespoon fresh parsley, chopped
• 1 egg
• 1 cup packaged biscuit mix or Biscuit Baking Mix

Instructions

1. Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits.
2. Transfer meat and gravy to a Dutch oven or casserole. Add wine, bay leaf and quartered onion. Put in 350 degrees F oven and bake, covered, for 45 minutes.
3. Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste.
4. Remove bay leaf.