Beef Stew with Potato Dumplings

Serves: 5
Total Calories: 249


1 pound beef stew meat
1 oil, lard, or bacon grease for frying
1 large onion, diced
2 tablespoons flour
3 cups beef broth or water
2 stalks celery, sliced
3 large carrots, sliced
1 salt and pepper to taste
1 cup fresh or frozen peas
1 cup fresh, frozen, or canned corn
2 cups chopped cabbage
Potato Dumplings
1 egg
3/4 cup bread crumbs
1 tablespoon diced onion
1 tablespoon flour
1/2 teaspoon salt
1 dash or 2 of pepper
2 cups shredded potatoes
1 additional flour for coating


Brown meat in a small amount of oil in Dutch oven. Add onion and cook until tender. Sprinkle meat and onion with flour and let cook a few minutes more. Add beef broth or water, celery, carrots, and salt and pepper to taste. Cover and cook on stovetop at low heat until meat is very tender, about 45 minutes to 1 hour, stirring occasionally. Then add rest of ingredients and cook until all vegetables are tender. Add more broth if needed. After vegetables are tender, drop Potato Dumplings by spoonful into the boiling stew. Cover, reduce heat, and cook for 20–30 minutes until dumplings are done. Add more broth if needed. You may also thicken stew (after dumplings are done) with a water-flour mixture, if a thicker broth is desired.

Potato Dumplings:
Combine egg and bread crumbs and mix well to soften bread crumbs. Add onion, flour, salt, and pepper; mix again. Stir in potatoes, then form into small balls (about golf-ball size) and roll in a small amount of flour. Cook in stew as directed above.

Nutritional Facts:

Serves: 5
Total Calories: 249
Calories from Fat: 20

This Beef Stew with Potato Dumplings recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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