Beef Stew With Potato Dumplings

• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat
• 2 medium onions, chopped
• 2 tablespoons canola oil
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 3/4 cup water
• 1 tablespoon red wine vinegar
• 6 medium carrots, cut into 2-inch chunks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1 egg
• 3/4 cup seasoned dry bread crumbs
• 1 tablespoon all-purpose flour
• 1 tablespoon minced fresh parsley
• 1 tablespoon finely chopped onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 cups 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.

allpurpose, salt, pepper, beef stew meat, onions, canola oil, condensed beef broth, water, red wine vinegar, carrots, bay leaves, thyme, garlic, egg, bread crumbs, flour, parsley, onion, thyme, salt, pepper, potatoes, flour

Taken from www.tasteofhome.com/recipes/beef-stew-with-potato-dumplings/ (may not work)