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Beef Stew with Potato Dumplings

Total Time

Prep: 10 min. Cook: 1 hour 50 min.

Makes

6 servings

Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida

Ingredients

  • 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
  • DUMPLINGS:
  • 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

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 487 calories, 18g fat (5g saturated fat), 130mg cholesterol, 1486mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 38g protein.

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