BEEF & MUSHROOM STEW WITH CARAWAY DUMPLINGS Elegant enough for company, simple enough for everyday.

2 tbsp 30 mL all purpose flour ½ tsp 2 mL salt ½ tsp 2 mL freshly ground pepper 1½ lb 750 g BLADE STEAK or STEW BEEF, cut in 1" (2.5 cm) cubes 2 tbsp 30 mL vegetable oil ½ cup 125 mL chopped onion 2 2 cloves garlic, minced 1 1 can (10 oz/284 mL) beef broth or consommé plus 1 can water ½ cup 125 mL dry red wine 1 1 bay leaf ¼ tsp 1 mL thyme ½ lb 250 g small whole mushrooms 1 tbsp 15 mL butter

Combine flour, salt and pepper in a bag. Shake beef cubes in seasoned flour to coat. In large heavy saucepan, over medium-high heat, brown beef cubes in oil, turning to brown all sides. Add onion and garlic, saut� until soft, about 3-5 minutes. Stir in broth, water, wine and seasonings. Bring to boil, stirring constantly. Cover, reduce heat and simmer until meat is tender, about 1� hours. Just before serving, brown mushrooms in butter and add to stew. Makes 4 to 6 servings. CARAWAY DUMPLINGS 1 cup 250 mL flour 2 tsp 10 mL baking powder ½ tsp 2 mL salt 1 tsp 5 mL caraway seeds 1 1 egg     Milk Makes 8 small dumplings Combine flour, baking powder and seasonings in small bowl. Beat egg in 1 cup measure. Add sufficient milk to make ½ cup. Pour egg mixture into flour. Combine to form a stiff batter. Drop mixture by spoonfuls onto top of simmering stew. Cover and steam for 10 minutes.