Title: Beef stew with potato dumplings
 Categories: Beef, Breads - qu, Carrots, Main dishes, Not sent
      Yield: 6 Servings
 
    1/4 c  All-purpose flour
    3/4 ts Salt
    1/2 ts Pepper
      2 lb Beef stew meat, cubed
      2 md Onions, chopped
      2 tb Cooking oil
      2 cn (10 1/2 oz) condensed beef
           -broth, undiluted
    3/4 c  Water
      1 tb Red wine vinegar
      6 md Carrots, in 2" chunks
      2    Bay leaves
      1 ts Dried thyme
    1/4 ts Garlic powder

MMMMM-------------------------DUMPLINGS------------------------------
      1    Egg
    3/4 c  Seasoned dry bread crumbs
      1 tb All-purpose flour
      1 tb Minced fresh parsley
      1 tb Minced onion
    1/2 ts Dried thyme
    1/2 ts Salt
    1/2 ts Pepper
  2 1/2 c  Raw potatoes, finely
           -shredded
           Additional all-purpose flour
 
  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