| Beef Stew with Potato Dumplings
1/4 cup of all-purpose flour
3/4 teaspoon of salt
1/2 teaspoon of pepper
2 pounds of beef stew meat, cubed
2 medium Onions, chopped
2 tablespoons of cooking oil
2 cans (10 1/2 oz) condensed beef
3/4 cup of water
1 tablespoon of red wine vinegar
6 medium Carrots, in 2" chunks
2 Bay leaves
1 teaspoon of dried thyme
1/4 teaspoon of garlic powder |
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DUMPLINGS
1 Egg
3/4 cup of Seasoned dry bread crumbs
1 tablespoon of all-purpose flour
1 tablespoon of minced fresh parsley
1 tablespoon of minced onion
1/2 teaspoon of dried thyme
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 1/2 cups of Raw potatoes, finely
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. Stir in broth, water, vinegar, l carrots and seasonings; bring to a boil. 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 <bobbi744@sojourn.com> on Jun 01, 1997
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