-
1
Preheat oven to 325F (160C).
-
2
Trim excess fat from the chuck roast.
-
3
Dredge the roast with flour and season with salt and pepper.
-
4
Place a heavy-bottomed casserole over medium heat and add the oil.
-
5
When hot, add the meat and brown well on all sides.
-
6
Remove the meat; add the carrots and onions and cook until browned.
-
7
Return the meat to the pot; add the stock, wine, thyme and bay leaf.
-
8
When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
-
9
Bake for about 2 hours, turning the meat once or twice during cooking.
-
10
Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
-
11
About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
-
12
When the meat is tender, remove to a platter and keep warm.
-
13
Strain the juices from the pot and skim off the fat.
-
14
Return the juices to the pot and cook over high heat until reduced to about half.
-
15
Reduce heat to a simmer; add dumplings and cook as directed.
-
16
Surround the roast with the vegetables and the dumplings.
-
17
Pour the remaining juices from the pot into a sauce boat, Spoon a little over the meat before serving.
-
18
Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
-
19
Stir in milk.
-
20
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
-
21
Cook uncovered 10 minutes.
-
22
Cover and cook 10 minutes longer.
-
23
Notes: If using self-rising flour, omit baking powder and salt.
