Beef Stew with Potato Dumplings |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 lbs cubed beef stew meat |
2 onions, chopped |
2 tablespoons vegetable oil |
2 cans condensed beef broth, undiluted |
3/4 cup water |
1 tablespoon red wine vinegar |
6 carrots, cut into chunks |
2 bay leaves |
1 teaspoon dried thyme |
1 teaspoon minced garlic |
1 egg |
3/4 cup dry breadcrumbs |
1 tablespoon all-purpose flour |
1 tablespoon minced fresh parsley |
1 tablespoon minced onion |
1/2 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
2 1/2 cups finely shredded raw potatoes |
Directions:
1. In a zip-top plastic bag, combine flour, salt, and pepper.
2. Add meat; toss to coat.
3. In a large Dutch oven, cook meat and onion in oil until the meat is browned.
4. Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
5. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
6. Remove bay leaves.
7. In a bowl, beat egg; add the next 7 ingredients.
8. Stir in potatoes; mix well.
9. With floured hands, shape into 1 1/2 inch balls.
10. Dust with flour.
11. Bring stew to a boil; drop dumplings into stew.
12. Cover and simmer for 30 minutes (do not lift the cover).
13. Serve immediately.
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