I have to admit, I didn't try this recipe, but my husband loved it! I was on a diet and not supposed to eat the potato so I stayed strong even though this smelled amazing as it cooked. Considering I had never tried making potato dumplings before, I thought they turned out really well! I actually shredded the potatoes myself with my food processor, but if you don't have that capability, shredded hashbrown mix will do just fine.
Source: The Taste of Home Cookbook 2007
1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp pepper
2 lbs beef stew meat
2 medium onions, chopped
2 tbsp vegetable oil
2 cans (10 1/2 oz each) beef broth, undiluted
3/4 cup water
1 tbsp red wine vinegar
6 medium carrots, cut into 2 in. chunks
2 bay leaves
1 tsp dried thyme
1/4 tsp garlic powder
3/4 cup seasoned dry bread crumbs
1 tbsp all-purpose flour
1 tbsp minced fresh parsley
1 tbsp minced onion
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 1/2 cups fine shredded raw potatoes
Additional all-purpose flour
In a plastic bag, combine the flour, salt, and pepper. Add meat; toss to coat. In a Dutch oven, cook meat along with 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.
In a large bowl, beat egg; add the crumbs, flour, parsley, onion, and seasonings. Stir in potatoes; mix well. With floured hands, 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 while simmering). Serve immediately.