Beef Stew with Potato Dumplings
By á-27074
Rate this recipe
4.6/5
(8 Votes)
Ingredients
- DUMPLINGS:
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds beef stew meat
- 2 medium onions, chopped
- 2 tablespoons canola oil
- 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 3/4 cup water
- 1 tablespoon red wine vinegar
- 6 medium carrots, cut into 2-inch chunks
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 Egg
- 3/4 cup seasoned dry bread crumbs
- 1 tablespoon all-purpose flour
- 1 tablespoon minced fresh parsley
- 1 tablespoon finely chopped onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups finely shredded uncooked potatoes
- Additional all-purpose flour
Details
Adapted from tasteofhome.com
Preparation
Step 1
In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
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.
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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