Beef Stew with Cheddar Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My family asks for this stew just about every week. But it's perfect for company, too Ingredients:
1/2 cup king arthur unbleached 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:
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.
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