Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings

• 1 tablespoon olive oil
• 1 lb round steak, trimmed, cut in 1-inch cubes
• 2 garlic cloves, minced
• 4 cups low sodium beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 14 teaspoons fresh thyme leaves
• 34 lb new potato, quartered
• 5 carrots, peeled, cut in 1-inch pieces
• 1 onion, cut in wedges
• 0.5 (8 ounce) package fresh mushrooms, cut in halves
• 12 teaspoon salt
• 12 teaspoon pepper
• cornmeal-thyme dumplings (recipe follows)
• for the cornmeal-thyme dumplings
• 34 cup cornmeal (stone-ground white or yellow)
• 34 cup bread flour
• 1 12 teaspoons baking powder
• 34 teaspoon salt
• 2 -3 teaspoons fresh thyme, chopped
• 3 tablespoons butter, melted
• 12 cup milk

1. For the Cornmeal-Thyme Dumplings:.
2. Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended.
3. Add butter and milk, stirring to blend.
4. Cook as directed in main recipe.
5. For the Main Recipe:.
6. Heat oil in a Dutch oven or deep skillet over high heat.
7. Add beef and garlic.
8. Saute 5 to 7 minutes until beef is browned.
9. Add broth, wine, tomato paste and thyme; bring to a boil.
10. Cover, reduce heat, and simmer 11/2 hours or until steak is tender.
11. Add potatoes and next five ingredients.
12. Simmer, uncovered, 30 minutes or until vegetables are almost tender.
13. Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes.
14. Cover and cook 18 to 20 minutes, until dumplings are done.
15. (Avoid boiling mixture to prevent dumplings from falling apart.
16. ).

olive oil, garlic, beef broth, red wine, tomato paste, thyme, new potato, carrots, onion, fresh mushrooms, salt, pepper, cornmealthyme, cornmealthyme, cornmeal, bread flour, baking powder, salt, fresh thyme, butter, milk

Taken from www.food.com/recipe/who-dat-stew-burgundy-beef-with-cornmeal-thyme-dumplings-412328 (may not work)