Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 2 to 3 pounds beef stew meat, cut into 1-inch pieces

  5. 2 tablespoons canola oil

  6. 1/2 teaspoon onion salt

  7. 1/2 teaspoon garlic salt

  8. 1 tablespoon browning sauce, optional

  9. 5 cups water

  10. 5 teaspoons beef bouillon granules

  11. 4 medium carrots, sliced

  12. 1 medium onion, cut into wedges

  13. 1 can (14-1/2 ounces) cut green beans, drained DUMPLINGS:

  14. 2 cups biscuit/baking mix

  15. 1 cup (4 ounces) shredded cheddar cheese

  16. 2/3 cup milk

Instructions Jump to Ingredients ↑

  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. 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.


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