‹ Back to Beef Stew with Cheddar Dumplings

Print Options

Beef Stew with Cheddar Dumplings

TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours YIELD: 8 servings.
My family asks for this rich stew just about every week. Perfect for company, it’s easy and everyone comments on the cheddar cheese in the dumplings. —Jackie Riley, Garrettsville, Ohio

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 shredded cheddar cheese
  • 2/3 cup whole milk

Directions

  • 1. In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss 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.

Nutrition Facts

1 serving: 441 calories, 21g fat (8g saturated fat), 88mg cholesterol, 1627mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 30g protein.

© 2024 RDA Enthusiast Brands, LLC