Short Rib Stew with Mushroom & Parsley Dumplings

Serves 6

Cut 2 lbs beef short ribs into serving pieces.
Marinate in red wine overnight.

Combine 1/4 cup all-purpose flour, 1 tbsp salt, 1/4 tsp pepper; dredge ribs in mixture and brown on all sides in 2 tbsp hot fat.

Combine ribs with 2 1/2 cups chopped Roma tomatoes, 2 cups chicken or beef stock, 1/4 cup marinade wine, 4 cloves of chopped garlic & 1 tbsp Worcestershire sauce. Cover and simmer for 2 hours. 

Add 4 sliced carrots, 2 medium onions, chopped, 1 medium potato, peeled and chopped, 1 bay leaf, a sprig of fresh sage and a tsp of thyme. Cover and simmer, stirring occasionally for 2 more hours.

Skim off the fat and season with salt & pepper to taste.

Mushroom & Parsley Dumplings

Sift together 1 1/2 cup sifted all-purpose flour, 2 tsp baking powder, 3/4 tsp salt. Add 1/4 cup chopped parsley and 3 tbsp chopped mushrooms. Combine 1/4 cup milk and 2 tbsp vegetable oil, and add to dry ingredients. Stir just until flour is dampened. 

Form small, large-marble sized balls atop bubbling stew. Cover tightly and bring to a boil. Reduce heat (do not lift cover!) and simmer for 15 minutes longer.