Beef Stew with Garlic Parsley Dumplings | Blue Flame Kitchen

Ingredients

• 3 tbsp canola oil, divided
• 1 lb (0.5 kg) stewing beef, cubed
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 2 tsp cloves garlic, finely chopped
• 2 tbsp tomato paste
• ½ cup red wine
• ¼ cup all-purpose flour
• 6 cups no-salt-added beef broth
• 1 tbsp apple cider vinegar
• 1 tbsp liquid honey
• 2 bay leaves
• 1 tsp dried thyme, crumbled
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 cup unpeeled quartered yellow baby potatoes
• Garlic Parsley Dumplings