In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.
You can avoid peeling potatoes by choosing Yukon gold variety or by using about 1-½ cups frozen hash browns in place of potatoes.If you would like to make this in the crockpot, you can omit the sautéing and combine everything except the dumpling ingredients in the crockpot. Cook on low for about 6 hours, and follow the instructions for making the dumplings just before serving.If you make this in the Instant Pot and would like to let me know your method, I’ll add it for others to follow.