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Beef Stew with Potato Dumplings

1/4 c All-purpose flour
3/4 ts Salt
1/2 ts Pepper
2 lb Beef stew meat, cubed
2 md Onions, chopped
2 tb Cooking oil
2 cn (10 1/2 oz) condensed beef broth, undiluted
3/4 c Water
1 tb Red wine vinegar
6 md Carrots, in 2" chunks
2 Bay leaves
1 ts Dried thyme
1/4 ts Garlic powder

1 Egg
3/4 c Seasoned dry bread crumbs
1 tb All-purpose flour
1 tb Minced fresh parsley
1 tb Minced onion
1/2 ts Dried thyme
1/2 ts Salt
1/2 ts Pepper 2 1/2 c Raw potatoes, finely shredded
Additional all-purpose flour

In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately.

Yield : 6 servings.

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