Mom's Lamb Ragout

I never remember eating lamb as a child and it's one of the few meats I really dislike, so I'm thinking my mom made this with beef. Either way, I do remember this recipe and have adapted it for "modern" times in my Becky's Cookbook collection under "Mom's Beef Ragout". It's delicious!!! Here is the original recipe from her recipe box.

2 c. meat cut 1/2 in cubes

Gravy from roast

1 pkg 10oz. frozen peas

1/2 envelope onion soup mix

1/4 cup red wine

Heat meat and gravy to boiling. Add frozen peas, soup and wine. Cover and heat 5 min. Be sure gravy covers all food in pan. For dumplings, mix together dry ingredients. Add egg and milk and stir until dry ingredients are just dampened. Drop by teasp. on top of boiling stew. Cover. Boil without lifting cover 12 to 15 min.

Dumplings:

1 1/4 c. sifted flour

3 t. baking powder

1/2 t. salt

1 egg, beaten

1/2 cup milk