Beef Stew with Potato Dumplings |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) all-purpose flour |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 pound(s) beef stew meat |
2 medium onions, chopped |
2 tablespoon(s) canola oil |
2 10 1/2-ounce can(s) condensed beef broth, undiluted |
3/4 cup(s) water |
1 tablespoon(s) red wine vinegar |
6 medium carrots, cut into 2-inch chunks |
2 bay leaves |
1 teaspoon(s) dried thyme |
1/4 teaspoon(s) garlic powder |
1 egg |
3/4 cup(s) seasoned dry bread crumbs |
1 tablespoon(s) all-purpose flour |
1 tablespoon(s) minced fresh parsley |
1 tablespoon(s) finely chopped onion |
1/2 teaspoon(s) dried thyme |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 1/2 cup(s) finely shredded uncooked potatoes |
additional all-purpose flour |
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.
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