Beef Stew with Potato Dumplings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 king arthur unbleached 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 king arthur unbleached 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 king arthur unbleached 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. Yield: 6 servings.
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