Beef Stew with Potato Dumplings
Country Woman
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Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own!
-Shawn Asiala, Boca Raton, Florida
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 1 hour 50 min.
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 vegetable 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 minced 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 plastic bag, combine the flour, salt and pepper. Add meat; toss to coat. In a Dutch oven, cook meat along with 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; mix well. With floured hands, 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.