Beef Burgundy With Dumplings Recipe

• 2 1/2 pound beef stew, cubed, fat removed
• 3 tbsp. fat (bacon, oil, butter)
• 2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic pwdr
• 4 tbsp. flour
• 1 1/2 c. water
• 1 beef bouillon cube
• 1/4 teaspoon marjoram
• 1/4 teaspoon oregano
• 2 c. burgundy wine
• 2 onions, minced
• Carrots, cut coarsely

1. Brown meat in fat in heavy skillet.
2. Be sure not to crowd the pan.
3. Add in salt, pepper, and garlic pwdr, and remove meat as browned to a heavy pot with tight cover (not iron).
4. Add in flour to drippings, stir well, then water in that bouillon cube has been dissolved, and remaining spices.
5. Pour over meat, add in onions, carrots, and wine.
6. Stew at least 2 hrs, tightly covered, or possibly till meat is tender.
7. About 1 hour before serving time, make dumplings.
8. Drop by spoonsful onto the meat and carrots and cook 12 to 15 min without removing the cover of the pan.
9. Serve at once.

beef stew, bacon, salt, pepper, garlic, flour, water, marjoram, oregano, burgundy wine, onions, carrots

Taken from cookeatshare.com/recipes/beef-burgundy-with-dumplings-24873 (may not work)