Beef Stew with Potato Dumplings

Photo: psfreeman

It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and create a new final result. From Shawn Asiala: Boca Raton, Florida. Recipe published in Country Woman March/April 1996.

Yield: 6 servings
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  • 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
  • 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


  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.
January 2015

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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