Beef stew with potato dumplings
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
DUMPLINGS
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