Dinner tonight: beef stew with herbed dumplings

Beef and potatoes form the basis of beef stew. Usually the potatoes are stewed right along with the beef. Butthisversion adds a delicious new twist in the form of tender, herbed dumplings made with shredded ­potatoes.

Preparation time 30 minutes

Cooking time 2 hours

Serves 6

Stew

• 50 ml (1/4 c) all-purpose flour
• 3 ml (3/4 tsp) salt
• 2 ml (1/2 tsp) freshly ground black pepper
• 1 kg (2 lb) beef stew meat, cubed
• 2 onions, chopped
• 30 ml (2 tbsp) vegetable oil
• 2 cans (300 g/10 1/2 ounces each) condensed beef broth, undiluted
• 175 ml (3/4 c) water
• 15 ml (1 tbsp) red-wine vinegar
• 6 carrots, cut into 5 cm (2 in) chunks
• 2 bay leaves
• 5 ml (1 tsp) dried thyme
• 1 ml (1/4 tsp) garlic powderDumplings
• 1 egg
• 175 ml (3/4 c) seasoned dry bread crumbs
• 15 ml (1 tbsp) all-purpose flour
• 15 ml (1 tbsp) minced fresh parsley
• 15 ml (1 tbsp) minced onion
• 2 ml (1/2 tsp) dried thyme
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) freshly ground black pepper
• 600 ml (2 1/2 c) finely shredded uncooked potatoes

1. For stew, in a large zip-close bag, combine the flour, salt and pepper. Add the meat and toss to coat.
2. In a four quart kettle or Dutch oven, cook the meat and onions in the oil until the meat is browned and the onions are tender, six to eight minutes. Brown the meat in batches, if necessary, to avoid overcrowding.
3. Stir in the broth, water, vinegar, carrots, bay leaves, thyme and garlic powder. Bring to a boil, then reduce the heat, cover and simmer until the meat is almost tender, about 1 1/2 hours. Remove the bay leaves.
4. For dumplings, in a medium bowl, beat the egg, then add the bread crumbs, flour, parsley, onion, thyme, salt and pepper. Stir in the potatoes and mix well. With floured hands, shape into 3.5 centimetre (1 1/2 inch) balls. Dust with flour.
5. Bring the stew to a boil. Drop the dumplings onto the stew in generously rounded soup spoons. Cover and simmer for 30 minutes (do not lift cover). Serve.

Deepen the stew's flavour by replacing half of the carrots with parsnips and replacing the red-wine vinegar with 30 millilitres (two tablespoons) Worcestershire sauce.

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