2lbboneless beef chuck roast*cut into large bite size pieces
1/2 tspbalck pepper
1/2cupall purpose flour
6 cupsbeef broth
1/2cuphalf and half*or heavy whipping cream
4 medcarrots*cut into bite sized 1 inch pieces
14ozbag frozen green beans
3cupsall purpose flour
1 1/2tbspbaking powder
2cups+ 1 tbsp half and half*or heavy whipping cream
Cut beef. Mix together flour, salt and pepper into a large bowl. Working in batches, toss beef in flour mixture coating well. Save any extra flour from mixture.
Warm a dutch oven over med/high heat. Add oil and working in batches brown beef in oil. Remove beef and set aside.
Add any remaining flour to dutch oven and cook stirring frequently for about 1-2 mins. Stir in browned beef, tomato paste, thyme, marjoram, onions, garlic, bay leaves and beef broth. Bring to boil. Reduce heat to a simmer. Cook covered for about 1 hour, stirring occasionally.
Add carrots and half half. Simmer covered for about 10-15 mins.
Meanwhile, measure ingredients for dumplings and mix.
Stir in green beans to dutch oven and bring back to a simmer.
Using an ice cream scoop measure dumplings evenly into stew. Cook covered for 20-25 mins. (Dumplings should be cooked through, fluffy and pass the toothpick test.)
*Please use as many organic ingredients as possible.