Beef Stew with Cheddar Dumplings Recipe

By bakers_delight85

Meet the Cook: My family asks for this stew just about every week. But it's perfect for company, too - it's easy, and everyone comments on the cheese in the dumplings.
-Jackie Riley, Garrettsville, Ohio

Ingredients

• DUMPLINGS:
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 3 pounds beef stew meat, cut into 1-inch pieces
• 2 tablespoons canola oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1 tablespoon browning sauce, optional
• 5 cups water
• 5 teaspoons beef bouillon granules
• 4 medium carrots, sliced
• 1 medium onion, cut into wedges
• 1 can (14-1/2 ounces) cut green beans, drained
• 2 cups biscuit/baking mix
• 1 cup (4 ounces) shredded cheddar cheese
• 2/3 cup milk

Preparation

Step 1

Combine flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, heat oil over medium-high. Brown meat on all sides.

Add onion salt and garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour.

Add carrots and onion. Cover and simmer until vegetables are tender. Stir in green beans.

For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonful into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 6-8 servings.