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Beef Stew with Potato Dumplings

 Beef Stew with Potato Dumplings
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
6 ServingsPrep: 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 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

2 of 2

Beef Stew with Potato Dumplings (continued)

Ingredients (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.