Svickova with Dumplings

Method

1. Brown the beef in a pot, then set aside.
2. Sauté onion, garlic, and carrots in the same pot.
3. Add beef broth, red wine, and return beef to the pot.
4. Simmer for 1.5 hours.
5. Mix sour cream, flour, and a little water, then stir into the stew.
6. In a separate pot, melt butter, add flour, and stir in milk to make a dumpling dough.
7. Shape the dough into small dumplings and cook in boiling water for 15 minutes.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.