Categories: Beef, Main Dish, Stew
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
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1 tablespoon browning sauce, optional
- 5 cups water
- 5 teaspoons beef bouillon granules
- 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
- 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. Cover and simmer 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.