Amount
Ingredient
Preparation



2
pounds
chicken breasts





2
tablespoons
flour





1
x
kosher salt

black pepper



2
tablespoons
vegetable oil





1
medium
carrot

diced



1
medium
onion

diced



1
quart
beef stock





1
cup
red wine





4
each
thyme sprigs

fresh



1
each
bay leaf





3
each
carrots

peeled, cut into quarters



3
each
parsnips

peeled, cut into quarters



1
medium
rutabaga

or 2 md turnips, peeled, cut into 1-inch wedges



16
each
onions

boiling



4
medium
red potatoes

skins on



3
tablespoons
olive oil





3
tbs
shortening





1 1/2
cup
flour





2
tsp
baking powder





1/2
tsp
salt





3/4
cups
milk





2
tsp
basil

sage or thyme, fresh, chopped or 1 tsp dried

 Preheat oven to 325 degrees F. Trim excess fat from the chuck roast. Dredge the roast with flour and season with salt and pepper. Place a heavy-bottomed casserole over medium heat and add the oil. When hot, add the meat and brown well on all sides. Remove the meat; add the carrots and onions and cook until browned. Return the meat to the pot; add the stock, wine, thyme and bay leaf. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven. 

Bake for about 2 hours, turning the meat once or twice during cooking. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper. About 4 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
  
When the meat is tender, remove to a platter and keep warm.
  
Strain the juices from the pot and skim off the fat. Return the juices to the pot and cook over high heat until reduced to about half.
  
Reduce heat to a simmer; add dumplings and cook as directed.
  
Surround the roast with the vegetables and the dumplings. Pour the remaining juices from the pot into a sauce boat, Spoon a little over the meat before serving.


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. Stir in milk.

Drop dough by 1 spoonfuls onto stew (do not drop directly into liquid). Cook uncovered 1 minutes. Cover and cook 1 minutes longer.

Notes: If using self-rising flour, omit baking powder and salt.