Beef Stew with Potato Dumplings Recipe
- 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
- 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
- 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
- 2. 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.
- 3. 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.
1 each: 487 calories, 18g fat (5g saturated fat), 130mg cholesterol, 1486mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 38g protein.
Reviews for Beef Stew with Potato Dumplings
"This stew was delicious and easy. I skipped the potato dumplings in favor of putting potatos directly in the stew and then added some egg noodles. Next time, when I'm not in a hurry, I'll try the dumplings!"
"Favorite! The whole family loves it!"
"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!"
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.