Directions:

For Stew - In a large cast iron skillet heat the vegetable oil over medium heat. Season beef cubes with salt and pepper and coat with flour. Shake off excess. Add the beef to skillet and brown on all sides - approximately 8 minutes. Stir in the beef stock, red wine, tomato sauce, parsley, marjoram, thyme, rosemary and bay leaves. Bring to a simmer and reduce to low heat. Cover and simmer for 1 hour. In another large skillet, combine the carrots, onions, water, unsalted butter, and sugar. Broil to a boil over medium heat and cover. Cook for two minutes. Continue cooking until vegetables are tender and glazed. Stir glazed vegetables into stew. Cook until beef is just tender - about 15 minutes.

For Dumplings: In a medium bowl, whisk the flour, cornmeal, baking powder and salt to combine. Make a well in the center and add the milk and melted butter. Stir just to combine then add the parsley. Drop the dumpling batter by tablespoons on top of the simmering stew. Cover and cook until the dumplings are cooked through or about 20 minutes.