Ingredients
1 pound beef stew meat, cut into 1/2-inch cubes2 tablespoons canola oil2 medium onions, chopped2 garlic cloves, minced3-1/4 cups water, divided1 teaspoon dried basil3/4 teaspoon dried thyme1/2 teaspoon rubbed sage1/2 teaspoon ground cinnamon1 to 2 teaspoons salt1/4 teaspoon pepper1 pound baby carrots3 medium parsnips, cut into 1-inch pieces1/2 teaspoon browning sauce, optional2 tablespoons cornstarchDUMPLINGS:1-1/3 cups all-purpose flour3 teaspoons baking powder1 tablespoon minced fresh parsley, optional1/2 teaspoon salt1 egg, beaten1 tablespoon canola oil1/2 cup water
Preparation
In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours.
Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute.
For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
