Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!
TIPS AND FAQ'S
Can I use a pressure cooker or Instant Pot for the meat?Absolutely! It will greatly reduce the cooking time for this meal. Your appliance should have proper guidelines, time, and methods, on how to cook stew meat.
What if I don't have red wine?No problem, the beef broth will work just fine.
Do I have to use fresh herbs?You may substitute dried herbs for the fresh. Use about a teaspoon of parsley for the dumplings and a teaspoon of each of the rosemary and thyme for the beef gravy base.
Store leftovers in the refrigerator for 2-3 days. We usually use the microwave to re-heat the beef and dumplings.