Beef Stew with Dumplings

Ingredients:

1/2 – 3/4 CGF flour (rice, millet)
1 t    Salt
1/2 t Pepper
3 pounds  Beef Top Round, cut in bite size cubes
4 T   Olive oil
1/3 C  Madeira wine
6      Carrots, chopped
4 ribs  Celery, chopped
1 large      Onion, chopped
1 large      Parsnip, peeled, chopped
1 large      Yam, cubed
1/2 C  Dehydrated cherries
2 C   GF organic mushroom broth (Pacific brand)
2 C   GF organic beef broth (Pacific brand)
2 t    Minced fresh parsley
1 T   Minced fresh rosemary
2 t    Minced fresh marjoram
Salt and pepper to taste

Dumplings
1 C   GF flour mix
2 T   GF baking powder
1/4 t  Salt
1/2 C   GF Rice milk or water
2 T    Canola oil (or coconut oil)
1/2 t  Herbs de Provence

Directions:

1. Combine and sift flour, salt, pepper. Dredge beef cubes in mixture; shake off extra.
2. Heat oil over medium high heat in large, deep skillet.  Add beef without crowding and brown on all sides.
3. Remove beef from skillet. Deglaze pan with Madeira wine.
4. Add beef back into skillet. Add all the vegetables, broth, herbs.
5. Cover and simmer about 90 minutes until beef is fork tender.
6. Sift dumpling dry ingredients into a small bowl. Add milk, oil, herbs. Blend well.
7. Carefully drop the dumpling dough one heaping tablespoon-spoon at a time into simmering liquid. Cover pan tightly, bring to boil. Reduce heat (do NOT lift cover) and simmer for 12 – 15 minutes until done.

Yield: 4 servings