Recipe - Beef Stew With Potato Dumplings

One fourth cup Allpurpose flour
Three fourths teaspoon Salt
One half teaspoon Pepper
2 pound Beef stew meat, cubed
2 md Onions, chopped
2 tablespoon Cooking oil
2 cn (10 One half oz) condensed beef
broth, undiluted
Three fourths cup Water
1 tablespoon Red wine vinegar
6 md Carrots, in 2" chunks
2 Bay leaves
1 teaspoon Dried thyme
One fourth teaspoon Garlic powder

DUMPLINGS
1 Egg
Three fourths cup Seasoned dry bread crumbs
1 tablespoon Allpurpose flour
1 tablespoon Minced fresh parsley
1 tablespoon Minced onion
One half teaspoon Dried thyme
One half teaspoon Salt
One half teaspoon Pepper
2 One half cup Raw potatoes, finely
shredded
Additional allpurpose 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 One half 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.

Submitted by Shawn Asiala, Boca Ratan, Florida

MC formatting by bobbi744@sojourn.com

Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MCRecipe
Digest V1 #631 by Roberta Banghart bobbi744@sojourn.com on Jun 01, 1997