Ingredients
1/4 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon pepper2 pounds beef stew meat2 medium onions, chopped2 tablespoons canola oil2 cans (10-1/2 ounces each) condensed beef broth, undiluted3/4 cup water1 tablespoon red wine vinegar6 medium carrots, cut into 2-inch chunks2 bay leaves1 teaspoon dried thyme1/4 teaspoon garlic powderDUMPLINGS:1 egg3/4 cup seasoned dry bread crumbs1 tablespoon all-purpose flour1 tablespoon minced fresh parsley1 tablespoon finely chopped onion1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper2-1/2 cups finely shredded uncooked potatoesAdditional all-purpose flour
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the 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. Discard bay leaves.
In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.
