Beef Stew with Potato Dumplings

Ingredients

• 1/4 cup(s) all-purpose flour
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 2 pound(s) beef stew meat
• 2 medium onions, chopped
• 2 tablespoon(s) canola oil
• 2 10 1/2-ounce can(s) condensed beef broth, undiluted
• 3/4 cup(s) water
• 1 tablespoon(s) red wine vinegar
• 6 medium carrots, cut into 2-inch chunks
• 2 bay leaves
• 1 teaspoon(s) dried thyme
• 1/4 teaspoon(s) garlic powder
• DUMPLINGS:
• 1 egg
• 3/4 cup(s) seasoned dry bread crumbs
• 1 tablespoon(s) all-purpose flour
• 1 tablespoon(s) minced fresh parsley
• 1 tablespoon(s) finely chopped onion
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 2 1/2 cup(s) finely shredded uncooked potatoes
• Additional all-purpose flour

Preparation

1. • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat.
2. • 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.
3. • 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.