Beef And Mushroom Stew With Caraway Dumplings

Combine flour, salt, and pepper in a bag. Shake beef cubes in seasoned flour to coat.

Heat oil in a Dutch oven with a heavy bottom. Brown beef cubes over medium-high heat, turning to brown all sides. Add onion and garlic and saute over medium heat until soft, about 3 to 5 minutes.

Stir in broth and water, wine, bay leaf, and thyme. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer until meat is tender, about 1 1/2 to 2 hours.

For Dumplings: Combine flour, baking powder, salt, and caraway seeds in a small bowl.

Beat egg in a 1-cup measuring cup. Add enough milk to egg to measure 1/2 cup. Pour egg-milk mixture into flour. Stir to form a stiff batter. Don't over-mix.

Drop mixture by spoonfuls onto top of simmering stew. Cover and steam for 10 minutes.

Just before serving, brown mushrooms in butter and add to stew.