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Beef Stew with Potato Dumplings Recipe

Beef Stew with Potato Dumplings Recipe photo by Taste of Home

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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

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Beef Stew with Potato Dumplings Recipe

Prep: 10 min. Cook: 1 hour 50 min.

Yield: 6 Servings

10 110 120

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.

Nutritional Facts 1 serving (calculated without additional all-purpose flour) equals 487 calories, 18 g fat (5 g saturated fat), 130 mg cholesterol, 1,486 mg sodium, 42 g carbohydrate, 5 g fiber, 38 g protein.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Stew with Potato Dumplings

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Reviewed on Oct. 31, 2012 by dee9999999

Favorite! The whole family loves it!

Reviewed on Jan. 31, 2012 by steph219121

I use George Washington's brown broth packets and add a few extra packets instead of canned broth called for in this recipe. It turns out AMAZING!

Reviewed on Apr. 19, 2011 by vewebber58

I followed the recipe exactly, but while the dumplings were cooking the liquid reduced considerably and the stew was starting to stick. Since it said not to peek while they were cooking, I didn't check on it. I found it to be too salty as well, and I probably didn't add as much salt as the recipe said to. I was skeptical of using the two cans of beef broth, as it does have a high sodium content. I found the taste of thyme to be overwhelming as well.....I'm not terribly fond of that spice, so I guess that's my fault..... I should have just used a pinch, or left it out. My dumplings were also quite heavy...again, that's probably something I did, but they were like sinkers!