Beef Stew with Potato Dumplings Recipe

Ingredients

• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat
• 2 medium onions, chopped
• 2 tablespoons canola oil
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 3/4 cup water
• 1 tablespoon red wine vinegar
• 6 medium carrots, cut into 2-inch chunks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• DUMPLINGS:
• 1 egg
• 3/4 cup seasoned dry bread crumbs
• 1 tablespoon all-purpose flour
• 1 tablespoon minced fresh parsley
• 1 tablespoon finely chopped onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 cups finely shredded uncooked potatoes
• Additional all-purpose flour

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
• In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the 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. Discard bay leaves.
• In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately. Yield: 6 servings.

Beef Stew with Potato Dumplings published in Country Woman March/April 1996, p29