Classic Beef Stew With Dumplings

• 2 tbsp oil
• 2 1/4 lb beef stew meat, trimmed, cubed
• 1/4 cup flour, seasoned
• 6 slices bacon, chopped
• 6 None pearl onions, halved
• 2 cloves garlic, minced
• 1 cup beef stock
• 1 cup red wine
• 2 None carrots, chopped
• 2 stalks celery, chopped
• 1 None large rutabaga, chopped
• 4 sprigs fresh thyme
• 2 None bay leaves
• None None Dumplings
• 1 cup self-rising flour
• 3 1/2 tbsp butter, diced
• 1 None egg, lightly beaten
• 1/4 cup milk
• 2 tbsp fresh parsley leaves, finely chopped
• 2 tsp horseradish cream
• 2 tbsp Parmesan cheese, finely grated

1. Preheat oven to 350u0b0F.
2. Heat 1 tbsp oil in a Dutch oven over high heat. Dust beef in flour, shaking off excess. Working in batches, brown beef for 2-3 mins. Set aside. Add remaining oil and saute bacon, onion and garlic over medium heat for 4-5 mins, until bacon is golden. Return beef to pan along with stock, wine, vegetables and herbs. Bring to a boil, cover and transfer to oven for 1 hour.
3. Meanwhile, to make the dumplings, sift flour into a medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Whisk together egg, milk, parsley and horseradish cream then mix into flour. Drop tablespoonfuls of mixture, about 3/4 inch apart, on top of stew. Sprinkle with Parmesan. Bake, uncovered, for 20-25 mins, until dumplings are golden and cooked through.

oil, beef stew meat, flour, bacon, pearl onions, garlic, beef stock, red wine, carrots, stalks celery, thyme, bay leaves, dumplings, flour, butter, egg, milk, parsley, horseradish cream, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27785 (may not work)