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Beef Stew with Cheddar Dumplings Recipe

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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

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6-8 Servings
Prep: 25 min. Cook: 1-1/4 hours

Ingredients

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
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

Directions

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.

Nutrition Facts: 1 serving (1 each) equals 441 calories, 21 g fat (8 g saturated fat), 88 mg cholesterol, 1,627 mg sodium, 33 g carbohydrate, 3 g fiber, 30 g protein.

Beef Stew with Cheddar Dumplings published in Country Woman May/June 1992, p29

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