Bavarian Stew with Potato Dumplings

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  • 1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes
  • 1 tablespoon oil or melted shortening
  • 2 cups water
  • 1 envelope French's Onion Gravy Mix
  • 1/4 cup vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup raisins
  • 4 gingersnaps, crushed into crumbs

Potato Dumplings

  • 1 egg
  • 1/2 cup water
  • 1 tablespoon melted butter
  • 1 envelope French's Potato Pancake Mix
  • 1/4 cup finely chopped green bell pepper


  1. Stew: Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally.
  2. Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm.
  3. Potato Dumplings: Lightly beat together egg, water and melted butter. Add otato Pancake Mix and finely chopped green bell pepper; stir until blended. Let stand for 10 minutes.

Yield: 4 to 6 servings

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