Stew With Confetti Dumplings

• 2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1/2 pound fresh mushrooms, halved
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/3 cup all-purpose flour
• 1/2 cup water
• 1 package (10 ounces) frozen peas
• 1-1/2 cups biscuit/baking mix
• 2 tablespoons diced pimientos, drained
• 1 tablespoon minced chives
• 1/2 cup milk

1. In a Dutch oven, brown meat in oil. Add mushrooms, onion and garlic; cook until onion is tender, stirring occasionally. Stir in broth, Italian seasoning, salt, pepper and bay leaf; bring to a boil. Cover and simmer for 1-1/2 hours.
2. Discard bay leaf. Combine the flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 1 minute. Reduce heat. Stir in peas.
3. For dumplings, combine biscuit mix, pimientos and chives in a bowl. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto the simmering stew. Cover and simmer for 10-12 minutes or until dumplings test done (do not lift lid while simmering). Serve immediately.

boneless beef chuck roast, vegetable oil, mushrooms, onion, garlic, beef broth, italian seasoning, salt, pepper, bay leaf, flour, water, frozen peas, biscuitbaking, pimientos, chives, milk

Taken from www.tasteofhome.com/recipes/stew-with-confetti-dumplings/ (may not work)