Beef Stew with Potato Dumplings

Title:
Beef Stew with Potato Dumplings

Yield:
6 Servings

Categories:
Beef,
Breads,
Carrots,
Main
Dishes




Ingredients:





   1/4 c  All-purpose flour


   3/4 ts Salt


   1/2 ts Pepper


     2 lb Beef stew meat, cubed


     2 md Onions, chopped


     2 tb Cooking oil


     2 cn (10 1/2 oz) condensed beef


          -broth, undiluted


   3/4 c  Water


     1 tb Red wine vinegar


     6 md Carrots, in 2" chunks


     2    Bay leaves


     1 ts Dried thyme


   1/4 ts Garlic powder





---------------------------------DUMPLINGS---------------------------------


     1    Egg


   3/4 c  Seasoned dry bread crumbs


     1 tb All-purpose flour


     1 tb Minced fresh parsley


     1 tb Minced onion


   1/2 ts Dried thyme


   1/2 ts Salt


   1/2 ts Pepper


 2 1/2 c  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 1 1/2 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 1/2" 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@sojourn.com


 


 Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe


 Digest V1 #631 by Roberta Banghart 
on Jun 01, 1997