Stew

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2 lbs beef or venison chuck steak, cubed

2 Tbsp flour

Salt and pepper to taste

2 Tbsp olive oil

1 large yellow onion, small diced

2 large carrots, medium diced

2 cups water

3 cups beef broth

½ cup Chinese cooking wine

2 Japanese mild curry cubes (boxes)

1 large yellow potato, peeled and large diced (can substitute dumplings for extra potatoes if preferred)

1-2 large Honeycrisp apple, peeled, cored, and large diced

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Herbed Dumpling Dough

1 ½ cups flour

1 tsp baking powder

1 tsp salt

½ cup buttermilk

2 Tbsp fresh thyme leaves, finely minced

1 Tbsp fresh sage leaves, finely minced

1 Tbsp fresh chives, finely minced

1 Tbsp butter, room temperature

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Stew

1. Heat a large heavy-bottomed pot over medium-high heat. While it is heating, in a small bowl, toss the beef with the flour and season with salt and pepper. Set aside.

2. Lower the heat to medium and add the olive oil, onion, and carrots. Season with salt and pepper and stir until the veggies are soft, 3-4 minutes.

3. Push the veggies to one side of the pot and add the venison. Allow to brown on all sides, flipping the pieces so that they brown evenly, 3 to 5 minutes.

4. Once the venison is browned, add the water, 1 ½ cups of the beef broth, the cooking wine, and the curry cubes, and stir.

5. Cover, lower the heat, and simmer until the meat is almost tender and the curry cubes are dissolved, 2 to 3 hours.

6. Check the stew occasionally to give it a stir and make sure the liquid level is adequate. If it's too low, add a bit of water or beef broth and slightly lower the heat.

   Dumplings

7. While the stew is simmering, make herbed dumpling dough: Lightly grease a sheet of parchment paper with nonstick cooking spray.

8. Sift the flour, baking powder, and salt into a medium bowl. Add the buttermilk, thyme, sage, chives, and butter and mix together until a dough forms and the herbs are well incorporated.

9. Roll out ~16 one inch balls and set on the greased parchment paper until ready to cook.

10. 45 minutes before the stew is done, when the beef is almost fork tender, stir in the potato and add the remaining 1 ½ cups of beef broth. Season with salt and pepper and cover.

11. When the potato is still firm but able to be pierced with a fork after 20 to 30 minutes, stir in the apple.

12. Drop the dumpling dough balls where there is at least ¼ inch of stew liquid and cook uncovered for 10 minutes. Flip the dumplings, cover, and cook for an additional 10 minutes. The dumplings are done when the dough is billowy and cooked in the center.

13. Before serving, season with salt and pepper. Place a generous helping of stew in each bowl and top with 3 or 4 dumplings. Garnish with chopped chives.