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Beef Stew with Potato Dumplings Recipe
Beef Stew with Potato Dumplings Recipe photo by Taste of Home

Beef Stew with Potato Dumplings Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min.
MAKES: 6 servings

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

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.

Directions

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

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.

Light-Bodied Red Wine

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

Reviews for Beef Stew with Potato Dumplings

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 11, 2013

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!

MY REVIEW
Reviewed Oct. 31, 2012

Favorite! The whole family loves it!

MY REVIEW
Reviewed Jan. 31, 2012

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!

MY REVIEW
Reviewed Apr. 19, 2011

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!

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