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1
Position rack in center of oven; preheat to 325F.
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2
Pat beef dry.
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3
Sprinkle with salt and pepper.
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4
Heat oil in heavy large ovenproof pot over medium-high heat.
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5
Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes.
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6
Transfer meat to bowl.
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7
Add bacon to same pot.
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8
Saute until crisp, scraping up browned bits, about 5 minutes.
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9
Add onions, garlic, thyme and bay leaf.
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10
Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
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11
Return beef and any accumulated juices to pot.
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12
Add 5 cups canned beef broth and crushed tomatoes with puree.
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13
Cover and bring to simmer.
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14
Transfer pot to oven.
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15
Bake until beef is just tender, stirring occasionally, about 1 hour.
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16
Add carrots and rutabagas.
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17
Cover; bake until vegetables are crisp-tender, about 30 minutes.
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18
Uncover; bake until beef is very tender, about 25 minutes.
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19
Whisk milk and eggs in medium bowl to blend.
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20
Stir in chives and parsley.
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21
Let stand at room temperature 30 minutes.
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22
Sift flour, baking powder and salt into large bowl.
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23
Add milk mixture.
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24
Stir just until blended.
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25
Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend.
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26
Bring stew to simmer over medium heat.
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27
Gradually stir cornstarch mixture into stew.
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28
Return stew to simmer, stirring until sauce thickens.
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29
Spoon dumpling batter in 12 dollops atop simmering stew.
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30
Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
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31
Serve stew with dumplings.
