Heat the oil in a large, heavy stock pot. Roll the meat in the flour and shake off the
excess. Brown the meat in the pot. While the meat is browning, mix the tomato sauce, beef
stock, BAY LEAVES, PEPPER, MARJORAM, salt, GARLIC, THYME, PARSLEY, and BEEF ROAST SEASONING
together in a bowl. Once the meat has browned, arrange the onions and carrots over the meat.
Add the stock. Partially cover the pot and simmer gently for about 2 hours.
While the stew is simmering, make your dumpling dough. Sift together the flour and baking
powder. Add the GROUND CELERY SEED, MUSTARD, PARSLEY, and ONION POWDER to the flour mixture.
In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add
the melted butter and stir to blend. The dough should be soft not sticky. On a lightly floured
surface, roll out the dough to about ¼" thickness. Cut dough with a very small ring
cutter (a doughnut hole cutter works well). Once the stew has simmered for 2 hours, drop
the dumplings into the stew, cover and simmer for 10 minutes and serve.
Prep. time: 20 minutes
Cooking time: 2 hours, 10 minutes