¼ cup flour
¾ tsp salt
½ tsp pepper
2 lbs beef stew meat, cubed
2 med onions, chopped
2 tbs vegetable oil
2 (10 ½ oz) cans condensed beef broth, undiluted
¾ cup water
1 tbs red wine vinegar
6 med carrots, cut into 2” chunks
2 bay leaves
1 tsp dried thyme
¼ tsp garlic powder

DUMPLINGS:

1 egg
¾ cup seasoned dry bread crumbs
1 tbs flour
1 tbs minced fresh parsley
1 tbs minced onion
½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 ½ cups finely shredded raw potatoes
additional flour

In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4-qt Dutch oven, cook meat and onions in oil until the meat is browned and the onions are tender. Stir in broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 ½ hours or until meat is almost tender. Remove bay leaves.

In a bowl, beat egg; add the bread 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; drop dumplings onto stew. Cover and simmer for 30 minutes (DO NOT LIFT COVER!) or until dumplings are done. Serve immediately.

6 servings