Categories: Beef, Main Dish, Stew
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs cubed beef stew meat
- 2 onions, chopped
- 2 tablespoons vegetable oil
- 2 cans condensed beef broth, undiluted
- 3/4 cup water
- 1 tablespoon red wine vinegar
- 6 carrots, cut into chunks
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- Dumplings:
- 1 egg
- 3/4 cup dry breadcrumbs
- 1 tablespoon all-purpose flour
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced onion
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups finely shredded raw potatoes
Directions
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In a zip-top plastic bag, combine flour, salt, and pepper.
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Add meat; toss to coat.
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In a large Dutch oven, cook meat and onion in oil until the meat is browned.
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Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
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Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
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Remove bay leaves.
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In a bowl, beat egg; add the next 7 ingredients.
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Stir in potatoes; mix well.
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With floured hands, shape into 1 1/2 inch balls.
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Dust with flour.
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Bring stew to a boil; drop dumplings into stew.
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Cover and simmer for 30 minutes (do not lift the cover).
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Serve immediately.