Beef Stew with Cheddar Dumplings Recipe
Beef Stew with Cheddar Dumplings Recipe photo by Taste of Home

Beef Stew with Cheddar Dumplings Recipe

Read Reviews
5 10 13
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 6-8 servings


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

Nutritional Facts

1 serving (calculated without browning sa: 441 calories, 21g fat (8g saturated fat), 88mg cholesterol, 1627mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 30g protein


  1. 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.
  2. Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  3. Add carrots and onion. Cover and simmer 10-15 minutes longer or 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 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.
Originally published as Beef Stew with Cheddar Dumplings in Country Woman May/June 1992, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef Stew with Cheddar Dumplings

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 17, 2014

"Delicious stew and the dumplings are excellent!"

Reviewed Mar. 13, 2014

"My family enjoyed this recipe, especially the dumplings! We try a lot of different recipes to change things up a bit and most are just okay. This one is a keeper and worth trying. My boys (16 & 18) are my best testers and they gave it a thumbs up! I used college inn beef broth instead of water and bouillon."

Reviewed Feb. 26, 2014

"My husband made this last night for dinner. It was just delicious! The stew makes and nice thick gravy. He used beef bullion for 3 cups of the water. The dumpling were to die for. We will make this again & again. Yummy!! I love the Taste of Home Recipes and am always trying new ones."

Reviewed Apr. 2, 2013

"Totally love these, the dumplings are to die for!"

Reviewed Jan. 23, 2013

"This stew has become a family favorite for years. The dumplings are simply the best and the flavor of the soup is so rich and beefy it satisfies my carnivores."

Loading Image