Beef Stew with Potato Dumplings
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INGREDIENTS
Nutrition- 1⁄4
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 2lbs cubed beef stew meat
- 2
- 2tablespoons vegetable oil
- 2
- 3⁄4cup water
- 1tablespoon red wine vinegar
- 6
- 1teaspoon dried thyme
- 1teaspoon minced garlic
Dumplings
- 1
- 3⁄4cup dry breadcrumbs
- 1tablespoon all-purpose flour
- 1tablespoon minced fresh parsley
- 1tablespoon minced onion
- 1⁄2teaspoon dried thyme
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 2 1⁄2cups finely shredded raw potatoes
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DIRECTIONS
- In a zip-top plastic bag, combine flour, salt, and pepper.
- Add meat; toss to coat.
- In a large Dutch oven, cook meat and onion in oil until the meat is browned.
- 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 next 7 ingredients.
- Stir in potatoes; mix well.
- With floured hands, shape into 1 1/2 inch balls.
- Dust with flour.
- Bring stew to a boil; drop dumplings into stew.
- Cover and simmer for 30 minutes (do not lift the cover).
- Serve immediately.
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