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Associate.com - Share Your Recipe!

Recipe Name: Beef Stew With Potato Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/4 Cup(s) All-Purpose Flour
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
2 Pound(s) Beef stew meat, cubed
2 Onions, chopped
2 Tablespoon(s) COOKING OIL
2 10 1/2 oz condensed beef
broth undiluted
3/4 Cup(s) Water
1 Tablespoon(s) Red wine vinegar
6 Carrots, in 2" 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) Minced fresh parsley
1 Tablespoon(s) Minced onion
2 1/2 Cup(s) Raw potatoes, finely
shredded
Additional all-purpose flour
Directions:
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 1/2 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 MC-Recipe
Digest V1 #631 by Roberta Banghart <bobbi744@sojourn.com> on Jun 01,
1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 581
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 37.7mg
Sodium: 1453.1mg
Potassium: 1290.6mg
Carbohydrates: 105.1g
Fiber: 9.1g
Sugar: 9.4g
Protein: 16.7g


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