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Beef Stew with Cheddar Dumplings

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

6-8 ServingsPrep: 25 min. Cook: 1-1/2 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
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
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

Directions

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

2 of 2

Beef Stew with Cheddar Dumplings (continued)

Directions (continued)

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.

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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.