Beef Stew With Herbed Dumplings

For stew
4 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2-ounce can crushed tomatoes with added puree

6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled, cut into 3/4-inch pieces

For dumplings
2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
§ teaspoon salt

3 tablespoons cornstarch

Make stew:
Position rack in center of oven; preheat to 325 F. Pat beef dry.
Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot
over medium-high heat. Working in batches, cook beef until brown,
stirring occasionally and scraping up browned bits, about 8 minutes.
Transfer meat to bowl.
Add bacon to same pot. Saute until crisp, scraping up browned bits,
about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook
until onions are tender, stirring occasionally, about 10 minutes.
Return beef and any accumulated juices to pot. Add 5 cups canned beef
broth and crushed tomatoes with puree. Cover and bring to simmer.

Transfer pot to oven. Bake until beef is just tender, stirring
occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake
until vegetables are crisp-tender, about 30 minutes. Uncover; bake
until beef is very tender, about 25 minutes.

Meanwhile, prepare dumplings:
Whisk milk and eggs in medium bowl to blend. Stir in chives and
parsley. Let stand at room temperature 30 minutes. Sift flour, baking
powder and salt into large bowl. Add milk mixture. Stir just until
blended.

Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl
to blend. Bring stew to simmer over medium heat. Gradually stir
cornstarch mixture into stew. Return stew to simmer, stirring until
sauce thickens.

Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly;
simmer until dumplings are puffed and tester inserted into center of
dumplings comes out clean, about 15 minutes.

Serve stew with dumplings.

Serves 6.



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