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Beef Stew with Cheddar Dumplings

 Beef Stew with Cheddar Dumplings
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


  • 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


  • 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.
Nutritional 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.