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

1. In a zip-top plastic bag, combine flour, salt, and pepper.

2. Add meat; toss to coat.

3. In a large Dutch oven, cook meat and onion in oil until the meat is browned.

4. Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.

5. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.

6. Remove bay leaves.

7. In a bowl, beat egg; add the next 7 ingredients.

8. Stir in potatoes; mix well.

9. With floured hands, shape into 1 1/2 inch balls.

10. Dust with flour.

11. Bring stew to a boil; drop dumplings into stew.

12. Cover and simmer for 30 minutes (do not lift the cover).

13. Serve immediately.

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