Beef Stew With Potato Dumplings - cooking recipe

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

Preparation

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.