1 can (15 ounces) Beef or Chicken Broth (both work fine)
2 cups Water, use a little more if you are not using wine
1 tablespoon Worcestershire sauce
1 - 2 tablespoons Fresh Parsley, chopped
Heat large stock pan over medium high heat. Dab stew meat with a paper towel to remove some of the moisture. Sprinkle salt over the stew meat. Add canola oil to the pot and add the stew meat, salt side down. You should hear a good sizzling sound. Leave the meat until it is deeply browned. The meat should loosen easily from the pan when it is ready to turn.
Once you turn the meat over, add the onion and a little more salt and some pepper. Continue to cook until the meat is browned. Stir and cook another minute or so until onions start to soften.
Add the wine and deglaze the bottom of the pan. Continue to stir and use a wooden spoon to loosen any brown spots from the pan. Add the beef or chicken broth, water and Worcestershire sauce. You want the liquid to cover the meat. Bring the mixture to a boil, then reduce heat to a simmer, cover and let it cook gently for about 2 hours or until the meat starts to break apart easily.
When the meat is tender add the chopped rosemary and thyme. Add more liquid, water or stock, to cover stew meat, if necessary. Stir and bring the sauce back to a boil. Taste and adjust any seasonings as needed.
Mix the dumplings according to the Bisquick recipe, add the fresh parsley, or use your favorite homemade dumpling recipe.
Drop the dumplings in the boiling liquid and cook per directions.
Recipe by Cook This Again, Mom! at http://cookthisagainmom.com/2015/10/beef-n-dumplings-2.html