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Beef Stew With Potato Dumplings

Country.Chef's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Beef stew meat 2 Pound, cubed
  Onions 2 Medium, chopped
  Vegetable oil 2 Tablespoon
  Condensed beef broth 21 Ounce (2 Can)
  Water 3⁄4 Cup (12 tbs)
  Red wine vinegar 1 Tablespoon
  Carrots 6 Medium, cut in to 2 inch chunks
  Bay leaves 2
  Dried thyme 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Egg 1
  Seasoned dry bread crumbs 3⁄4 Cup (12 tbs)
  All purpose flour 1 Tablespoon
  Minced parsley 1 Tablespoon
  Onion 1 Tablespoon, minced
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded raw potatoes 2 1⁄2 Cup (40 tbs)
  All purpose flour 1 Cup (16 tbs)
Directions

In a plastic bag, combine flour, salt and pepper.
Add meat; toss to coat.
In a 4-qt.
Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender.
Stir in 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.
Remove bay leaves.
In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings.
Stir in potatoes; mix well.
With floured hands, shape into 1-1/2-in.balls.
Dust with flour.
Bring stew to a boil; drop dumplings onto stew.
Cover and simmer for 30 minutes (do not lift cover).

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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