Beef Stew with Cheddar Dumplings



6 to 8 servings



1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 to 3 lbs. beef stew meat, cut into 1-inch pieces
2 tbsp. cooking oil
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 tbsp. browning sauce
5 cups water
5 beef bouillon cubes
4 carrots, sliced
1 md. onion, cut into wedges
1 can (1 lb.) green beans, drained


2 cups buttermilk biscuit mix
1 cup shredded cheddar cheese
2/3 cup milk


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 garlicsalt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots and onion. Simmer, covered, 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 into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately.

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