Beef Stew With Potato Dumplings

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lbs cubed beef stew meat
• 2 onions, chopped
• 2 tablespoons vegetable oil
• 2 cans condensed beef broth, undiluted
• 3/4 cup water
• 1 tablespoon red wine vinegar
• 6 carrots, cut into chunks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• Dumplings
• 1 egg
• 3/4 cup dry breadcrumbs
• 1 tablespoon all-purpose flour
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced onion
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 cups finely shredded raw potatoes

1. In a zip-top plastic bag, combine flour, salt, and pepper.
2. Add meat; toss to coat.
3. In a large Dutch oven, cook meat and onion in oil until the meat is browned.
4. Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
5. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
6. Remove bay leaves.
7. In a bowl, beat egg; add the next 7 ingredients.
8. Stir in potatoes; mix well.
9. With floured hands, shape into 1 1/2 inch balls.
10. Dust with flour.
11. Bring stew to a boil; drop dumplings into stew.
12. Cover and simmer for 30 minutes (do not lift the cover).
13. Serve immediately.

flour, salt, pepper, meat, onions, vegetable oil, condensed beef broth, water, red wine vinegar, carrots, bay leaves, thyme, garlic, dumplings, egg, breadcrumbs, flour, parsley, onion, thyme, salt, pepper, potatoes

Taken from www.food.com/recipe/beef-stew-with-potato-dumplings-41485 (may not work)