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This recipe was uploaded by Despina33
Add half of the vegetables — reserving the other half — and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.
Meanwhile, make a batch of your favourite dumpling recipe. When the stew is tender season it then stir in the peas. Drop dumplings into stew. Cook until the dumplings are done and the stew is heated through, about thirty minutes.