Coat beef cubes with flour.

In Dutch oven, saute beef in oil over medium-high heat to brown on all sides. Add thyme, pepper, salt, bay leaf, broth and wine. Bring liquid to a boil. Reduce heat to low, cover and simmer 1 hour or until vegetables are tender.

Combine biscuit mix and milk and drop batter by spoonfuls onto boiling stew. Cook dumplings uncovered 10 minutes. Cover stew and cook dumplings 10 minutes longer.

To serve, sprinkle with chopped parsley if desired.

Photo and Recipe Courtesy of the Texas Beef Council.