Beef stew with potato dumplings

Yield: 6 Servings

Measure Ingredient
¼ cup All-purpose flour
¾ teaspoon Salt
½ teaspoon Pepper
2 pounds Beef stew meat, cubed
2 mediums Onions, chopped
2 tablespoons Cooking oil
2 cans (10 1/2 oz) condensed beef broth, undiluted
¾ cup Water
1 tablespoon Red wine vinegar
6 mediums Carrots, in 2" chunks
2 Bay leaves
1 teaspoon Dried thyme
¼ teaspoon Garlic powder
1 Egg
¾ cup Seasoned dry bread crumbs
1 tablespoon All-purpose flour
1 tablespoon Minced fresh parsley
1 tablespoon Minced onion
½ teaspoon Dried thyme
½ teaspoon Salt
½ teaspoon Pepper
2½ cup Raw potatoes, finely shredded
Additional all-purpose flour


In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat.

In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1½ hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 ½" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes.

Do not Lift Cover. Serve immediately.

Yield : 6 servings.

Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@...

Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@...> on Jun 01, 1997

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