Taste of Home
Beef Stew with Potato Dumplings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min.
YIELD: 6 servings.
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
Ingredients
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1/4 cup all-purpose flour
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3/4 teaspoon salt
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1/2 teaspoon pepper
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2 pounds beef stew meat
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2 medium onions, chopped
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2 tablespoons canola oil
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2 cans (10-1/2 ounces each) condensed beef broth, undiluted
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3/4 cup water
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1 tablespoon red wine vinegar
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6 medium carrots, cut into 2-inch chunks
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2 bay leaves
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1 teaspoon dried thyme
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1/4 teaspoon garlic powder
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DUMPLINGS:
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1 egg
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3/4 cup seasoned dry bread crumbs
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1 tablespoon all-purpose flour
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1 tablespoon minced fresh parsley
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1 tablespoon finely chopped onion
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2-1/2 cups finely shredded uncooked potatoes
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Additional all-purpose flour
Directions
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1.
In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
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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.
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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.
Nutrition Facts
1 each: 487 calories, 18g fat (5g saturated fat), 130mg cholesterol, 1486mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 38g protein.
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