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1
Heat the oven to 325 degrees.
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2
Combine the flour, salt and pepper in a medium-size bowl.
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3
Toss the beef pieces in the flour mixture, a few pieces at a time, until they are all coated.
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4
Heat one tablespoon of butter and one tablespoon of oil in a large, heavy skillet over moderate heat.
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5
Add the onions and cook, stirring occasionally, until soft and translucent.
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6
Remove onions from the skillet with a slotted spoon and deposit them in a large oven proof casserole.
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7
Add the remaining butter and oil to the skillet and increase the heat to high.
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8
Cook the beef in the hot butter and oil, a few pieces at a time, until well browned on all sides.
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9
As the beef pieces are browned, remove them from the skillet and add them to the onions in the casserole.
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10
Pour the beef broth into the skillet and stir over moderate heat, scraping the bottom and sides of the pan to loosen any browned particles.
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11
Then, add the broth to the casserole with the bay leaves.
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12
Cover and cook in the heated oven for two hours.
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13
Take a little break.
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14
Then, while the casserole is cooking in the oven, make the dumplings.
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15
Put the bread crumbs in a medium size bowl and add just enough water to moisten them.
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16
Add the beaten eggs along with the remaining ingredients and mix will.
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17
Check the seasoning and add more salt and pepper, to taste.
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18
Roll the mixture between the palms of your hands into balls about 2 inches in diameter.
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19
When the casserole has been in the oven for two hours, remove it from the oven and stir in the mushrooms.
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20
Add some frozen green beans and/or carrots, if desired.
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21
Scatter the dumplings evenly over the surface of the stew so that they are partially submerged.
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22
Return the stew to the oven and cook, uncovered, for an additional 30 minutes.
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23
Remove the bay leaves.
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24
Serve the stew and dumplings in heated bowls.
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25
Dinner rolls and an ice cold crispy green salad, served on chilled plates, make this a meal to remember.
