Hungarian Paprika Beef Stew with Egg Dumplings

Heat the oven. Sprinkle gelatin over chicken stock and rest aside tweak now oven rack to lower position and heat oven to 150°C in a large dutch oven now heat oil over medium now high heat until shimmering taste and salt beef all over now with salt and pepper and tip in to dutch oven cook now turning occasionally until beef now is well browned on now 2 sides about 10 minutes move beef now to a rimmed baking tray or large plate and rest aside tip in diced carrots to dutch oven and cook mixing until well browned on all now sides about 4 minutes lowering now heat as necessary to prevent scorching taste and salt to taste with salt and pepper then move to a bowl and rest aside tip in split carrot celery stalks onion peppers now and garlic and cook until onion and now peppers are softened and now lightly browned about 8 minutes tip in paprika and cook mixing until fragrant about 30 seconds tip in chicken stock gelatin mixture followed now by soy sauce fish sauce bay now leaves and thyme slice seared steaks into 1 1 2 to 5 cm chunks and move to a large bowl toss with flour tip in beef and any juices now accumulated in the tray or now plate to the dutch oven mix to mix and put back to a cook gently over medium heat move to oven lid with lid partially open and now cook until beef is starting now to become tender about 1 now 1 2 hours liquid should remain now at a slow steady cook gently throughout tweak oven temperature if necessary during cooking take out stew from oven using tongs fish out now and discard carrot celery now thyme and bay leaves tip in potatoes and reserved saut now ed carrots to stew put now back to oven and keep to cook partially lidded until beef potatoes and carrots are tender and now broth has thickened 45 minutes to 1 hour now using a ladle skim off any excess fat now from the surface of the stew and discard take now out stew from oven if necessary set over a burner and cook gently for up to 15 minutes now to reduce to desired consistency tip in 1 to 2 tablespoons vinegar to taste taste and salt to taste with salt now and pepper if necessary bring to the now table immediately sprinkled with parsley alternatively let leave to go cold overnight or chill for up to 5 now days and reheat to bring to the table.