Beef Stew with Cheddar Dumplings Recipe

5 13 16
Beef Stew with Cheddar Dumplings Recipe
Beef Stew with Cheddar Dumplings Recipe photo by Taste of Home
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Beef Stew with Cheddar Dumplings Recipe

Read Reviews
5 13 16
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Beef Stew with Cheddar Dumplings in Country Woman May/June 1992, p29

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Beef Stew with Cheddar Dumplings in Country Woman May/June 1992, p29

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Reviews forBeef Stew with Cheddar Dumplings

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MY REVIEW
grandmascooking22 User ID: 5357761 269488
Reviewed Jul. 15, 2017

"Really has a rich, robust flavor. Love the Cheddar biscuits. I added potatoes to make the soup a little heartier."

MY REVIEW
Summersh User ID: 6640270 264804
Reviewed Apr. 18, 2017

"Very good. Even my pickiest eater liked it."

MY REVIEW
LeslieH User ID: 191346 261719
Reviewed Feb. 23, 2017

"Very tasty and easy to make. Like other reviewers, I added potatoes and celery instead of dumplings as my husband loves his potatoes. A definite make again on a winter night."

MY REVIEW
kckamargo63 User ID: 7981779 34251
Reviewed Nov. 17, 2014

"Delicious stew and the dumplings are excellent!"

MY REVIEW
Marcedag User ID: 6319329 11679
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."

MY REVIEW
Jolena User ID: 87898 12404
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."

MY REVIEW
barbkansas User ID: 7209201 10355
Reviewed Apr. 2, 2013

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

MY REVIEW
LawP User ID: 5570373 33873
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."

MY REVIEW
LaurenDillon User ID: 3582384 14742
Reviewed Oct. 27, 2011

"I made this for dinner tonight and it was fantastic. My family isn't a huge fan of the dumplings so I added potatoes to the stew and omitted the dumplings. Great flavor, this will definitely be a staple at our house over the winter!"

MY REVIEW
kjskjg212 User ID: 115031 23976
Reviewed Feb. 26, 2011

"Love this stew! I make it with frozen green beans and hardly ever make the dumplings, and it's still delicious!"

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