Beef Stew with Cheddar Dumplings

By ldelmas

TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours MAKES: 6-8 servings

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
• 5 cups water
• 5 teaspoons beef bouillon granules
• 1 tablespoon browning sauce, optional
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 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
• In a large resealable plastic bag, combine the flour, salt and
• pepper. Add beef, a few pieces at a time, and shake to coat. In a
• Dutch oven, brown beef in oil in batches.
• Stir in the water, bouillon, browning sauce if desired, onion salt

Preparation

Step 1

and garlic salt. Bring to a boil. Reduce heat; cover and simmer for
1 hour.
Add carrots and onion. Cover and simmer 10-15 minutes longer or 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 tablespoonfuls onto simmering stew. Cover
and simmer for 10-12 minutes (do not lift cover) or until a
toothpick inserted in a dumpling comes out clean. Serve immediately.
Yield: 6-8 servings.