Beef Stew with Cheddar Dumplings
Country Woman
- try a FREE ISSUE today!
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
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: 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 vegetable oil
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1 tablespoon browning sauce, optional
- 5 cups water
- 5 beef bouillon cubes
- 4 carrots, sliced
- 1 medium onion, cut into wedges
- 1 can (16 ounces) 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. 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 tablespoonful into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 6-8 servings.