Beef Stew with Cheddar Dumplings |
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Prep Time: 25 Minutes Cook Time: 75 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 to 3 pound(s) beef stew meat, cut into 1-inch pieces |
2 tablespoon(s) canola oil |
1/2 teaspoon(s) onion salt |
1/2 teaspoon(s) garlic salt |
1 tablespoon(s) browning sauce, optional |
5 cup(s) water |
5 teaspoon(s) beef bouillon granules |
4 medium carrots, sliced |
1 medium onion, cut into wedges |
1 14 1/2-ounce can(s) cut green beans, drained |
2 cup(s) biscuit/baking mix |
1 cup(s) (4 ounces) shredded cheddar cheese |
2/3 cup(s) milk |
Directions:
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.
2. • Add onion salt and garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour.
3. • Add carrots and onion. Cover and simmer until vegetables are tender. Stir in green beans.
4. • 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.
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