French Beef Bourguignon with Dumplings

Method

1. Heat olive oil in a large pot and brown the beef chunks.
2. Remove the beef and sauté the onion, carrots, and garlic until softened.
3. Return the beef to the pot and add the wine, thyme, and bay leaf.
4. Bring to a simmer, cover, and cook for 2.5 hours.
5. Add mushrooms and cook for another 20 minutes.
6. In a separate bowl, mix flour, milk, and egg to form a dough.
7. Knead the dough and cut into small pieces.
8. Drop the dumplings into the stew and cook for 15 minutes.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.