• Trim and prepare the beef into one inch cubes, sprinkle generously with Montreal Steak Seasoning. Make sure to coat all the sides with the seasoning.
• Heat a large dutch oven or heavy bottom pot to medium high heat. Add about 3 tbsps of oil and add the beef. Sauté until the beef gets some good color on it and add the onion, carrots and celery. Scrape the bottom of the pan to get brown bits from the beef into the mixture.
• Once the onions are translucent, add the tomato paste and caramelize it for about 3-5 minutes until it deepens in color. Add the garlic and sauté until fragrant.
• Deglaze the pan with red wine and scrape the pan to release any brown bits. Thats where all the flavor is.
• Add the bay leaves, thyme, bouillon and crush tomatoes. Stir well.
• Add the potatoes and turnips, add enough water to submerge everything.

  Bring the stew to a boil.

  Cover and reduce the heat to medium low and let simmer for 40 minutes, until the beef is tender.
• Add frozen peas, adjust the heat back up to medium high and bring the stew up to a boil.

Scallion Dumplings

• Combine all the ingredients and stir with a wooden spoon until just combined.
• Take a spoonful of the batter and drop it into the boiling stew. Let it sit directing on top of the stew.

  Repeat until all the batter is used.
• Cover and reduce the heat to medium.

  Cook for 15 minutes without lifting the lid. When they are done, they will double in size and look dried off a bit.