This is a wonderful meal in itself for those cool, fall days when you need to be warmed up from the inside out. The simplicity of this recipe makes it an easy choice for those Sunday night meals when you don't want to spend a great deal of time in the kitchen so you can enjoy time with the family.

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
Serves: 4-6