Beef Stew with Cheddar Dumplings

Ready in 1h

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

Original recipe makes 6 servings



MMMMM-------------------------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. Recipe by: Taste of Home, Jackie Riley, Garrettsville, Ohio

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Calories Per Serving: 1441 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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