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Beef Stew with Potato Dumplings

Ingredients

  • 1/4 c. all-purpose flour
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 lbs. beef stew meat, cubed
  • 2 med. onions, chopped
  • 2 T. cooking oil
  • 2 cans (10 1/2 oz. ea.) condensed beef broth, undiluted
  • 3/4 c. water
  • 1 T. red wine vinegar
  • 6 med. carrots, cut into 2-in. chunks
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 1/4 tsp. garlic powder

DUMPLINGS:

  • 1 egg
  • 3/4 c. seasoned dry bread crumbs
  • 1 T. all-purpose flour
  • 1 T. minced fresh parsley
  • 1 T. minced onion
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt � �
  • 1/2 tsp. pepper
  • 2-1/2 cups finely shredded raw potatoes
  • Additional all-purpose flour
  1. In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat.
  2. In a 4-qt. Dutch oven, cook meat and onions in oil until meat is browned and onions are tender. Stir in broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove bay leaves.
  3. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well.
  4. With floured hands, shape into 1-1/2 in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew.
  5. Cover and simmer for 30 minutes (do not lift cover).
  6. Serve immediately

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