Ingredients for 8 servings:
1. 4 lbs boneless beef chuck (into 1 inch cubes)
2. 1/3 cup olive oil
3. 2 1/2 teaspoons salt
4. 1/4 teaspoon pepper
5. 3 cups red wine
6. 2 cups water
7. 2 tablespoons tomato paste
8. 1/2 teaspoon thyme
9. 4 carrots, sliced
10. 3 turnips, cut into quarters
11. 1/4 cup parsley, chopped
12. 2 teaspoons baking powder
13. 1 egg, well beaten
14. 1 clove garlic, minced
15. 12 small white onions
16. 4 celery ribs, cut into 2 inches strips
17. 1/4 lb mushroom
18. 1 cup all-purpose flour
19. 1/2 teaspoon sugar
20. 1/2 cup milk

Directions:
1. Brown beef in 1/4 cup oil in Dutch oven over medium heat.
2. Season with 2 teaspoons salt and pepper.
3. Add wine, water, tomato paste, garlic and thyme.
4. Bring to a boil over high heat.
5. Reduce heat to low, cover and simmer for an hour.
6. Stir occasionally.
7. Add onion, carrots, celery, turnips, mushrooms and parsley.
8. Simmer, covered 20 minutes.
9. DUMPLINGS.
10. Combine flour, baking powder, remaining salt and the sugar in a small bowl.
11. Add egg, milk, remaining oil.
12. Stir to blend.
13. Drop dumplings by tablespoonful in hot stew.
14. Cook, uncovered 10 minutes.

Enjoy your meal!