Beef Stew With Potato Dumplings
|All purpose flour||1⁄4 Cup (4 tbs)|
|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|
|Dried thyme||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|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|
|Shredded raw potatoes||2 1⁄2 Cup (40 tbs)|
|All purpose flour||1 Cup (16 tbs)|
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).