Beef Stew with Cheddar Dumplings

by Kathleen


1/2 c All-purpose flour
1/2 ts Salt
1/2 ts Pepper
2 lb Beef stew meat; cut into 1-inch pieces, up to 3
2 tb Cooking oil
1/2 ts Onion salt
1/2 ts Garlic salt
1 tb Browning sauce
5 c Water
5 Beef bouillon cubes
4 Carrots; sliced
1 md Onion; cut into wedges
1 cn Green beans; drained (16 ounces)

Dumplings
2 c Buttermilk biscuit mix
1 c Shredded cheddar cheese; (4 ounces)
2/3 c Milk

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 tablespoonfuls into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 6-8 servings.

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