Instructions

1. Make the stew: Combine flour, salt, and pepper in a large sealable plastic bag. Add veal pieces to flour mixture and toss to evenly coat. Heat 1 tbsp. butter in a large heavy pot over medium heat. Brown veal in 3 batches, adding an additional tbsp. butter to the pot with each new batch, turning meat occasionally, until golden on all sides but not cooked through, about 6 minutes per batch. Reserve browned veal.
2. Add remaining 1 tbsp. butter to pot, allow to heat just short of browning. Stir in carrots, onion, and mushrooms, scraping up any browned bits from the bottom of the pot. Increase heat to medium high and cook vegetables, stirring occasionally, until golden, 8 to 10 minutes.
3. Add stock and reserved veal, along with any accumulated juices, and bring to a boil. Reduce heat to a simmer and cook until veal is very tender and broth is thickened, about 2 hours.
4. Make the dumplings: While the stew simmers, in a separate pot cover potatoes with salted water, and bring to a boil. Cook until potatoes are easily pierced with a knife, 20 to 35 minutes. Drain potatoes and let cool until they are easily handled. Peel potatoes, then force through a ricer into a large bowl. Add bread crumbs, egg yolks, milk, dill, salt, and pepper to the riced potatoes; knead together using your hands until mixture is just combined (do not over-work the dumpling mixture). Form dough into golfball-sized dumplings. Pour flour out onto a flat surface, then evenly coat dumplings with a thin layer flour using a rolling motion. Boil dumplings in salted water until cooked through, about 15 minutes. To serve, place 3-4 dumplings in each bowl, and top with a generous portion of stew.